Hamdi Saidani This Pioneer Woman Braised Beef Brisket is a tender and savory recipe, which is made with soy sauce and liquid smoke. It’s the perfect make-ahead meal for feeding a crowd, ready after a long, slow braise.
Pioneer Woman Braised Beef Brisket Recipe Ingredients
- 2 cans beef consomme
- 1/2 cup lemon juice
- 1 1/2 cups soy sauce
- 5 cloves chopped garlic
- 2 Tbsp. liquid smoke
- 10 lb. beef brisket
How To Make Pioneer Woman Braised Beef Brisket
- Make the Marinade: In a large roasting pan (a disposable one works well), combine the beef consommé, lemon juice, soy sauce, chopped garlic, and liquid smoke.
- Marinate the Brisket: Place the brisket in the marinade with the fat side facing up. Cover the pan tightly with heavy-duty aluminum foil. Place the pan in the refrigerator and let it marinate for 24 to 48 hours.
- Prepare for Cooking: When you are ready to cook, preheat your oven to 300°F.
- Slow-Braise the Brisket: Place the tightly covered roasting pan directly from the refrigerator into the preheated oven. Cook for approximately 40 minutes per pound (about 6 hours and 40 minutes for a 10 lb brisket).
- Check for Tenderness: The brisket is done when it is “fork-tender,” meaning a fork can be inserted into the meat with very little resistance. If it’s still tough, it needs more time.
- Slice and Serve: Once tender, carefully transfer the whole brisket to a large cutting board. Slice the brisket against the grain into your desired thickness. Place the slices back into the cooking liquid in the roasting pan. Serve immediately, spooning the juice over the slices.
Recipe Tips
- How long should I marinate the brisket? For the best flavor, marinate the brisket for the full 48 hours. This allows the savory marinade to penetrate the large cut of meat deeply.
- How do I know when the brisket is truly done? The “fork-tender” test is the most reliable indicator. Don’t rely solely on time, as every cut of meat is different. If a fork meets with resistance, the connective tissues haven’t broken down enough. Simply cover it and return it to the oven, checking every 30-45 minutes.
- What’s the easiest way to remove the fat? If you make this ahead of time and refrigerate it, the fat from the brisket will rise to the top and solidify. You can then easily spoon off the hardened fat before reheating and serving.
- How do I slice against the grain? Look at the brisket and identify the direction the muscle fibers are running. To get the most tender slices, you must cut perpendicular to these lines. This shortens the muscle fibers, making the meat much easier to chew.
What To Serve With Braised Beef Brisket
This rich and savory brisket is a fantastic main course for a large gathering. Serve it with:
- Creamy Mashed Potatoes (perfect for soaking up the juice)
- Soft, buttery dinner rolls or on a sandwich bun with melted cheese
- Roasted green beans or asparagus
- A simple coleslaw or a crisp green salad
How To Store Braised Beef Brisket
Store: Place the sliced brisket and its cooking liquid in an airtight container. It can be stored in the refrigerator for up to 3 days. The flavor is often even better the next day. Freeze: This brisket freezes exceptionally well. Let it cool completely, then place the sliced brisket and its juice in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Braised Beef Brisket Nutrition Facts
- Calories: ~550 kcal per serving
- Protein: 45g
- Fat: 38g
- Carbohydrates: 5g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a smaller brisket?
Yes, absolutely. This recipe works for any size brisket. Just be sure to adjust the cooking time accordingly, following the u002240 minutes per poundu0022 guideline.
What is beef consommé?
Beef consommé is a type of clear, strong, and flavorful beef broth that has been clarified. It provides a deeper, more intense beef flavor to the marinade than regular beef broth.
Can I make this in a slow cooker?
This recipe is best suited for the oven due to the size of the brisket. However, if you have a very large slow cooker and a smaller brisket (around 4-5 lbs), you could cook it on low for 8-10 hours.
Try More Pioneer Woman Recipes:
Pioneer Woman Braised Beef Brisket Recipe
Description
An incredibly easy, hands-off recipe for a large beef brisket that is slow-braised in a savory marinade until it’s melt-in-your-mouth tender.
Ingredients
Instructions
- Combine consommé, soy sauce, lemon juice, garlic, and liquid smoke in a large roasting pan.
- Place the brisket in the marinade, fat-side up.
- Cover tightly with foil and marinate in the refrigerator for 24 to 48 hours.
- Preheat oven to 300°F. Place the covered pan in the oven.
- Cook for approximately 40 minutes per pound, or until the brisket is fork-tender.
- Transfer the brisket to a cutting board and slice against the grain.
- Return the slices to the cooking liquid and serve hot.
Notes
- u003cliu003eThis recipe is perfect for making ahead; the flavor is even better the next day.u003c/liu003eu003cliu003eThe key to tender brisket is cooking it low and slow until a fork slides in easily.u003c/liu003eu003cliu003eIf you refrigerate the finished brisket, the fat will solidify on top and can be easily removed.u003c/liu003eu003cliu003eServe with mashed potatoes or on sandwich buns.u003c/liu003e
