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Title: The Pioneer Woman's Brisket
Categories: Beef, Vegetables, Sauuces, Citrus
Yield: 12 servings

2 cn Beef consomme
1 1/2 c Soy sauce
1/2 c Fresh lemon juice
2 tb Liquid smoke
5 cl Garlic; chopped
10 lb Beef brisket
BBQ sauce for serving; opt

Recipe courtesy of Ree Drummond

In a large roasting pan, (a disposable is just fine)
combine the beef consomme, soy sauce, lemon juice,
liquid smoke and garlic. With the fat side up, lay the
brisket in the marinade. Cover the pan tightly with foil
and let the brisket marinate for 24 to 48 hours in the
refrigerator.

Set the oven @ 300A°F/150A°C.

Transfer the foil-covered roasting pan to the oven and
braise the brisket for 6 to 7 hours (about 40 minutes
per pound). YouâÇÖll know the brisket is done when the
meat is tender and easily shreds with a fork.

EDITORâÇÖS TIP: While "fall-apart tender" is often used to
describe brisket, you donâÇÖt actually want the brisket to
fall apart once cooked. ThatâÇÖs a sign that the brisket
was overcooked. A perfectly cooked brisket should still
require some gentle pull when carving.

Transfer the brisket to a cutting board. Then, slice
against the grain (itâÇÖs a top trick to make tough meat
tender) and return the slices back to the juices in the
pan. Serve warm, spooning reserved juices over the
slices. If youâÇÖre into barbecue, Ree also recommends
slathering with good barbecue sauce.

Enjoy!

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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