Beef Brisket: My Way

Is THIS making your mouth water?  Brisket is delicious, and I'm not talking corned beef, I'm talking a savory marinated brisket that's better than steak!

I first had this in a restaurant about ten years ago, and I fell in love, and hoped someday, to be able to make it just as well as I'd tasted that day.

This recipe has seen me reach that goal made so long ago.

This would be wonderful served with slaw, baked sweet potato, or garlic mashed potatoes, with corn muffins.

I had tried the recipe posted a few years back by Pioneer Woman--it's the one in her cookbook, and it's good, but it's way more than I could take in the salt department--and I modified her recipe to make it our own, and to serve our tastes and my husband and sons rave about this whenever we enjoy it for a special holiday or birthday.


I serve it with several kinds of bbq sauce:  including a mayo-based sauce that has a heavy vinegar influence.  YUM!

If necessary, ask the butcher in your local grocery store to get you one that is ten pounds, which is what this recipe is configured for.  If you have to, take a five pounder and halve the recipe.  

I truly hope you have success with it, remember the longer it mariates, the better, but usually marinate no more that the maximum time called for the in the recipe.

1-10 lb. beef brisket


2 cans Campbell's beef consomme'


1 c. Teriyaki sauce


1/2 c. lemon juice


five cloves garlic or the equivalent of jarred minced garlic


2 T. hickory smoke flavor


Mix together in foil pan, or if you have an enamelware roaster in the right size, I actually prefer that as it adds a better finish to the meat. Add meat to the liquid fat side up, ladle liquid over brisket and marinate from 25-48 hours.  When ready, bake at 300 degrees for at least 7 hours, or about 40 minutes per pound, until FORK TENDER in all areas.


When you remove from oven allow to sit for a little bit, and then, slice straight across the top of the brisket, just under the fat that was on top, to remove all that, don't worry about taking a bit of the meat with it, this is necessary.  


Once the fat has been removed from the top of the brisket, using a sharp knife, slice meat against the grain and serve with au jus.


Please let me know how you like it if you try it!





To store to serve leftover or to freeze, leave meat in au jus, does just fine to freeze and re-serve.

Oh, and it's Flag Day, and I hope yours is a'flyin'!!