Tried and True: Beef Brisket
I had heard of brisket but never made one. Then last week at the Farmers’ Market, I was looking to buy some beef and I saw the brisket as a choice from one of my favorite vendors. The price was right so I inquired. Her advice was to cook it long and slow, but that was all I had to go on.
After asking for brisket recipes here on ye ole blog, I navigated to the Pioneer Woman‘s recipe. It looked good, but I didn’t have any liquid smoke, and when I googled it, I didn’t like what I saw. I also wasn’t thrilled with the idea using canned beef consomme, so I created my own version of the recipe.
For one thing, Ree’s cooking for the ranch, and I’m cooking for my family of 5. So I started with a 3-pound brisket, not a 10-pounder.
I marinated mine in 1 cup beef broth, 1/3 cup soy sauce (gluten free, of course!), 2 Tbsp lemon juice, 1 tsp salt and 3 cloves minced garlic.
For a couple of hours.
Then I popped it in a 300-degree oven, tightly covered, for about 3 hours.
When I took it out, it was almost falling apart.
I took the fat off and shredded it up.
Then I popped it back in the pan to soak up the juices.
I served it with mashed potatoes and freshly steamed green beans, but you could also put it on a roll. It’s also good put in a taco shell with shredded Monterey Jack and all the taco fixin’s you can throw on there — my son can attest to this. We’ve had this twice, and it is delicious every time. It’s a nice, affordable alternative to ground beef, and it’s so easy you won’t believe it.
- 3 pound beef brisket
- 1 cup beef broth
- ⅓ cup soy sauce
- 2 Tbsp lemon juice,
- 1 tsp salt
- 3 cloves minced garlic.
- Mix together the beef broth, soy sauce, lemon juice, salt and garlic in a gallon ziploc bag. Add the beef brisket and marinate in the refrigerator for 8 hours or overnight.
- Place the brisket and marinade ingredients in a glass pan, cover tightly with foil, and cook in a 300 degree oven for about 3 hours. The meat should pretty much fall apart. Shred or slice thinly, place in a serving bowl and cover with juices from the pan. Serve on a roll or as a main dish with mashed potatoes and a vegetable.