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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ree Drummond's Braised Beef Brisket Recipe

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This recipe for Ree Drummond's Braised Beef Brisket is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 10.5 oz. cans beef consommé (not beef broth)
1 1/2 c. low-sodium soy sauce
juice of 2 lemons
5 garlic cloves, chopped
1 tbsp. liquid smoke (optional)
1 beef brisket (7 -10 lb.), untrimmed
Directions:
Directions:
In large reusable aluminum foil roasting pan, combine beef consommé and
soy sauce. Halve the lemons, juice them. Add the juice to the pan. Next,
chop the garlic and add to the mix. If you are using the liquid smoke,
add it now. Place the brisket in the pan, fat side up. Ladle some of the
liquid on top, just to get the marinating process going. Next, cover tightly
with foil and place in the refrigerator to marinate for 24 to 48 hours.
When you are ready, place brisket, still covered in foil into a 300ºF oven
and cook for about 40 minutes per pound. When cooking time has passed,
peel back the foil and check to see if brisket is fork-tender. The meat should
come apart easily with two forks in the meat pulling in opposite directions.
When meat is fork-tender, place on cutting board. Cut away large slab
of fat from the top of meat. With large serrated knife, slice it against the
grain. Once all sliced, place meat back in pan, juice and all.

 

 

 

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