Beef Brisket

I love bar-be-cue and brisket too!  J is a fan of both as well.  When we harvest a beef J requests the brisket be saved for our eating enjoyment.

Not surprisingly I found a delicious Braised Beef Brisket recipe from the Pioneer Woman.

The original recipe calls for 10 pounds of brisket.  The Hubby and I adore beef, we like brisket, and enjoy the leftovers.  But, 10 pounds of meat is A LOT for two people, so I cut the recipe in half.

With a few tweaks to PW’s recipe I share with you my version of mouth-watering delicious beef brisket!

1 can Beef Consomme – if I don’t have cans of consume on hand I use 10 oz of water and dissolve 2 beef bullion cubes. 

1/4 cup Lemon Juice – about the juice from a small lemon

2/3 cup Soy Sauce – I had to back off the sauce.  In the past, I have had the soy sauce over power the natural beef flavor.

2 cloves Chopped Garlic

2 Tablespoons Liquid Smoke – Feel free to adjust to your personal preference.

5 pounds Beef Brisket

Hunk of Brisket Monday!

Out of curiosity I sprinkled the brisket with Accent.  The Accent container proclaims “All Natural Flavor Enhancer” and “Wakes Up Food Flavor.”  It must work because my Cowboy commented that this maybe the best brisket I have made.  I also added a little Celery Salt.

Combine all ingredients, except meat, in large roasting pan.

Place brisket in the marinade, fat side up. Cover tightly. Marinate in refrigerator for 24-48 hours.  This specific brisket I marinated 15 hours and 40 minutes.

When ready to cook, place covered pan into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.

I am a HUGE believer in cooking meat low and slow.  I put this brisket into a 200-degree oven at 10:40 Friday night and pulled it out of the oven at a quarter to noon on Saturday.

The meat will come out fork-tender, transfer brisket to a cutting board and slice against the grain.  Serve without delay to grumbling tummies.

I have made this recipe for several years and have tired different tweaks.  This go around I went ahead and used the full 2 Tablespoons of Liquid Smoke.  The brisket had just the right smoky/ beefy flavor.  I have left out the smoke completely and honestly think smoke it the way to go.

I think the “All Natural Flavor Enhancer” is a keeper ingredient also.

I highly recommend this brisket be paired with Awesome Barbecue Sauce!

Barbecue Sauce and Brisket

I hope you love this bar-be-cue and brisket as much as I do!


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2 Responses to Beef Brisket

  1. Hallie Faulk says:

    Robyn, I have my beef in the oven! I didnt have brisket on hand, instead I used about 8 lbs of chuck roast. I had it in the marinade for about 42 hours and it is cooking at 250 degrees for about 13 hours. I’ll let you know how it turns out…I cant wait to try it:)

    Hallie from Washington State.

    • Robyn says:

      Yay Hallie … Go Beef! I think that a roast would work with this recipe. Just pull the meat like the directions say for the brisket. Low and slow equals tender and flavorful. Can’t wait to hear how your chuck roast turned out!

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