Roxy
New member
Beef Brisket:
2 cans beef consomme'
1/2 cup lemon juice
1-1/2 cups Soy Sauce
5 cloves chopped garlic
2 T. Liquid Smoke
1-10-lb. beef brisket
Combine first five ingredients in a large roasting pan.
Place brisket in the marinade, fat side up.
Cover tightly with foil.
Marinate in the refrigerator for 25-28 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.
2 cans beef consomme'
1/2 cup lemon juice
1-1/2 cups Soy Sauce
5 cloves chopped garlic
2 T. Liquid Smoke
1-10-lb. beef brisket
Combine first five ingredients in a large roasting pan.
Place brisket in the marinade, fat side up.
Cover tightly with foil.
Marinate in the refrigerator for 25-28 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.