Pioneer Woman Braised Beef Brisket is made with beef consomme, lemon juice, soy sauce, garlic, and liquid smoke. This hearty braised beef brisket recipe creates a delicious dinner that takes about 6 hours and 10 minutes to prepare and can serve up to 12 people.
Ingredients Needed:
- 2 cans beef consomme
- ½ cup lemon juice
- 1 ½ cups soy sauce
- 5 cloves garlic, chopped
- 2 tbsp liquid smoke
- 10 lb beef brisket
How To Make This Braised Beef Brisket:
- Marinate the brisket: In a large roasting pan, mix the beef consomme, lemon juice, soy sauce, garlic, and liquid smoke. Place the brisket and fat side up in the marinade. Cover tightly with foil and refrigerate for 24-48 hours.
- Cook the brisket: Preheat the oven to 300°F (150°C). Keep the brisket covered with foil and cook for about 40 minutes per pound. Cook until fork-tender.
- Slice and serve: Remove the brisket and place it on a cutting board. Slice it against the grain and return the slices to the cooking liquid. Serve immediately, spooning the juices over the meat. Barbecue sauce is optional.
Recipe Tips
- Marinate for at least 24 hours: Letting the brisket marinate for a full 24-48 hours helps the flavors penetrate deeply, making the meat more tender and flavorful.
- Cover tightly with foil: Sealing the roasting pan with foil keeps the moisture in, allowing the brisket to cook slowly without drying out.
- Cook fat side up Cooking the brisket with the fat side up allows the fat to melt into the meat, adding moisture and richness to the dish.
- Slice against the grain: Always slice the brisket against the grain for tender, easy-to-chew pieces.
- Reheat in the cooking liquid: If you need to reheat the brisket, do so in the cooking liquid to keep the meat moist and flavorful.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the brisket and its cooking liquid in an airtight container and store in the fridge for up to 2 days. If fat hardens on the surface, remove and discard it before reheating.
Freezing: To freeze, place the brisket slices in a freezer-safe container with the cooking liquid. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat the brisket in a covered pan in the oven at 300°F (150°C) until heated through. Be sure to reheat it with the cooking liquid to keep the meat moist.
Nutrition Facts
- Calories: 1076
- Fat: 84g
- Saturated Fat: 34g
- Trans Fat: 0g
- Cholesterol: 355mg
- Sodium: 2227mg
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 0g
- Protein: 72g
Try More Pioneer Woman Recipes:
- Slow Cooker Corned Beef And Cabbage
- Beef Stew With Root Vegetables
- Baked Ziti
- Beef Enchilada Casserole
Pioneer Woman Braised Beef Brisket
Description
Pioneer Woman Braised Beef Brisket is made with beef consomme, lemon juice, soy sauce, garlic, and liquid smoke. This hearty braised beef brisket recipe creates a delicious dinner that takes about 6 hours and 10 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Marinate the brisket: In a large roasting pan, mix the beef consomme, lemon juice, soy sauce, garlic, and liquid smoke. Place the brisket and fat side up in the marinade. Cover tightly with foil and refrigerate for 24-48 hours.
- Cook the brisket: Preheat the oven to 300°F (150°C). Keep the brisket covered with foil and cook for about 40 minutes per pound. Cook until fork-tender.
- Slice and serve: Remove the brisket and place it on a cutting board. Slice it against the grain and return the slices to the cooking liquid. Serve immediately, spooning the juices over the meat. Barbecue sauce is optional.
Notes
- Marinate for at least 24 hours: Letting the brisket marinate for a full 24-48 hours helps the flavors penetrate deeply, making the meat more tender and flavorful.
- Cover tightly with foil: Sealing the roasting pan with foil keeps the moisture in, allowing the brisket to cook slowly without drying out.
- Cook fat side up Cooking the brisket with the fat side up allows the fat to melt into the meat, adding moisture and richness to the dish.
- Slice against the grain: Always slice the brisket against the grain for tender, easy-to-chew pieces.
- Reheat in the cooking liquid: If you need to reheat the brisket, do so in the cooking liquid to keep the meat moist and flavorful.