Pioneer Woman's recipe cooks her brisket slowly in the oven, braising in a beef/soy sauce mixture. Is it an "authentic" Southern brisket? Probably not. Is it delicious? It most certainly is. The brisket is cooked for several hours in the oven. Brisket meat is very tough, and it takes many hours of low heat for the tough connective tissue to break down.
I've made this 2x- once from a brisket purchased from Kroger, and the 2nd time from Costco. The Costco brisket meat was far superior than the one purchased from Kroger (even though both were considered "brisket cut of meat".) Not sure what happened there, but I'll be getting my brisket from Costco going forward (both were the same price at $5.99/lb). Since it is just the 2 of us, I halved the recipe (but the original recipe is listed below), and we had enough for dinner as well as lunch leftovers for 2 more days. Also, many reviewers said the brisket was too salty, but I thought it was just fine and had the perfect saltiness needed.
We paired this dish with this (lighter version) macaroni & cheese, but it would also pair well with mashed potatoes. We made brisket sandwiches (with melted cheese on top) for lunches the next several days.
|Brisket is a cut of meat from the chest of the cow|
- 2 cans beef consommé
- 1/2 cup lemon juice
- 1-1/2 cups soy sauce
- 5 cloves garlic, chopped
- 2 Tbsp liquid smoke
- 10 lb beef brisket
- Disposable heavy-duty deep roasting pan (optional, but makes cleaning a cinch)
- Creamy horseradish (optional, as a sauce)
- Combine 1st five ingredients (beef consommé through liquid smoke) in a 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.
Note: 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.
Source: Pioneer Woman