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Wednesday, February 17, 2010

Beef Brisket

* 2 cans Beef Consomme
* ½ cups Lemon Juice
* 1-½ cup Soy Sauce
* 5 cloves Chopped Garlic
* 2 Tablespoons Liquid Smoke
* 10 pounds Beef Brisket

Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.

When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.

You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese. Variations could also include adding your favorite BBQ sauce after you slice or shred the meat after cooking.

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