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Pioneer Woman’s Beef Brisket

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

Brisket is a meat that must be cooked slowly over many, many hours. So allow for plenty of cooking time. And be patient. The fall-apart goodness of this delicious meat is worth every hour.

Ingredients

  • 2 cans Beef Consomme
  • ½ cups Lemon Juice
  • 1-½ cup Soy Sauce
  • 5 cloves Chopped Garlic
  • 2 Tablespoons Liquid Smoke
  • 10 pounds Beef Brisket

Preparation

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.

12 Comments

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Jodi on 8.23.2014

Made this for the 1st time today. I added onion..only because I love them..and cook darn near everything with them. All else was exact! I was skeptical because of the beef consume…but I gotta say…LOVED IT! I now have something that is normally BBQ’ ed on a grill…cooked in my oven! Thanks so much Ree..I needed that!

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Lena Quintana on 4.25.2014

Would this marinade recipe also be good to use with a pork butt? :)

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natalietodd on 8.17.2010

Excellent. Made this for a crew of hungry fence builders, they were happy.

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Laurie on 7.6.2010

I made this with a 5-lb brisket. I halved the marinade and lessened the amount of soy sauce (I simply cannot go strictly by a recipe), but next time I will only halve the liquids and throw some onion in. Better yet, I may bake whole onions separately first and throw them in with the meat for the last 30 minutes or so. The brisket was really good as it was though. As a matter of fact, I took a nap while it was cooking and it was half gone when I woke up. Normally I don’t care much for brisket, but knew if I found the right recipe I would probably like it. I found that recipe. Even my mother, who does not like brisket at all liked this. Thanks Ree, for another gret recipe.

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onehotbeader on 6.22.2010

We killed a cow recently and I specially had them leave me the brisket fresh just so I could try this recipe. I used the PP’s oven bag trick.
It came up fall apart tender and tasty and I sweetened the meat juices at the end with a bit of brown sugar.
Must have been good there was none left at the end of the evening!

4 Reviews

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Aspiring Farmwife on 12.29.2012

Best brisket I have ever made. I served it during our Chanukah party to ten people and they all raved about it. Very tender and fell apart at the touch.

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cindyinga on 5.21.2012

I make this brisket (minus the liquid smoke) in the crockpot; my family LOVES it!

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bethrrussell on 6.13.2011

I made this for a dinner party and it was a huge hit! The brisket was tender, moist, and flavorful.

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Nicole on 5.19.2010

I had a brisket just sitting in the freezer, daring me to make it, but I really wasn’t sure how to go about it. I followed Ree’s recipe and it came out SO good. Tender and juice and delicious. (And easy!)

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