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Prep Time: 1440 Minutes Cook Time: 6 Minutes |
Ready In: 1446 Minutes Servings: 15 |
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So easy for a party. Best to make 2 days ahead, allow the cooking juices to flavor the brisket even more! Ingredients:
1 (10 lb) beef brisket |
2 (14 1/2 ounce) cans beef broth |
1 1/2 cups low sodium soy sauce |
1/2 cup fresh lemon juice |
2 tablespoons liquid smoke |
2 tablespoons tomato paste |
6 whole garlic cloves, smashed with back of knife |
Directions:
1. Combine and whisk together all ingredients except for brisket in medium non-reactive bowl. Place brisket in large roasting pan, fat side up.
2. Pour marinade over brisket. Cover tightly with aluminum foil and allow to marinate in refrigerate for 24 to 48 hours.
3. Remove from refrigerate. Set on counter for 1 hour to take chill off meat. Meanwhile, preheat oven to 300 degrees.
4. Keeping tightly covered with aluminum foil, cook in oven 40 minutes per pound, approximately 6 1/2 hours, or until cooked through and fork tender.
5. Remove from oven and allow to rest for 30 minutes. Slice brisket across the grain and place slices back into cooking liquid. Serve immediately, or store covered in refirgerator for up to two days.
6. Reheat in preheated 325 degree oven for 45 minutes.
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