A classic Beef Brisket sure to make your house smell divine!
- 2 cans Beef Consomme
- 1/2 cup Lemon Juice
- 1 1/2 cup Soy Sauce
- 5 cloves Chopped Garlic
- 2 tbsp 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.