| Level: | Easy |
| Total: | 1 day 7 hr 10 min |
| Active: | 10 min |
| Yield: | 12 servings |
Ingredients
- 2 cans beef consomme
- 1 1/2 cups soy sauce
- 1/2 cup fresh lemon juice
- 2 tablespoons liquid smoke
- 5 cloves garlic, chopped
- 10 pounds beef brisket
- Prepared barbecue sauce, for serving, optional
Instructions
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
- You may store the pan in the fridge for up to 2 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 is also great on a sandwich with melted cheese.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1077 |
| Total Fat | 84 g |
| Saturated Fat | 34 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 72 g |
| Cholesterol | 355 mg |
| Sodium | 2237 mg |
Reviews
Cooked it exactly as the recipe called for. It was good, but not great and I probably wouldn’t make it again. I love salt, but it was too much here. Also, too much liquid smoke for our taste. Meat came out very tender, but tons of fat Sliced, but did not shred. Would try another recipe next time.
On her show- Meat goes directly from fridge to oven with the marinade. Fat side up. Also skim fat before returning cooked meat to pan.
This is so yummy!
this is the only recipe I use for my brisket. My farmers market beef guys want the recipe too!!!!
I made your brisket tonight for my family everyone loved it all so made your best green beans
Question…….. Do you cook it in the marinade?
Good
Delicious. My only change would be to reduce the salt by using beef broth in stead of consomme that is condensed and contains monosodium glutamate. I don’t use liquid smoke either. I will definitely make this again.
I have made this recipe several times. Each time it has been more delicious than the past. As a Texan, I am a little embarrassed that I am not BBQ’ing my brisket in a smoker or something, but this brisket is so tender and full of flavor the guilt melts away. I used low sodium soy sauce on a 14lb brisket and the salt level was perfect. I also added a rub with brown sugar to add a tad bit of sweetness. My family loved it and now I have enough leftovers to make things like brisket quesadillas all week.
My first Brisket and it was delicious!!
13.5 lbs. 30 hrs marinade and 9 hrs of cooking.I will definitely do it again.
13.5 lbs. 30 hrs marinade and 9 hrs of cooking.I will definitely do it again.