I often get inspiration for recipes by wandering around a grocery store. For example, a few gorgeous veal shanks behind the butcher counter prompted me to make Osso Buco a while back. During the past few visits, I have been eyeing huge slabs of beef brisket. Since I don’t have a smoker, it took me a little while to figure out exactly how I wanted to cook it. Beef brisket is normally a pretty tough cut of meat, but can be made fork-tender by cooking it slowly. With this hickory braised beef brisket recipe, you can achieve tender results right in your oven.
To get the smokey flavor, I used Stubb’s Hickory Smoke since it was readily available in my local grocery store. I would also recommend Wright’s Liquid Smoke since it doesn’t contain anything but water and natural hickory smoke concentrate. It smells absolutely amazing, but don’t let that fool you. Just like vanilla extract does not taste like vanilla, liquid smoke doesn’t taste like anything that just came off the grill.
I may or may not have accidentally licked a little liquid smoke off my finger. Ewww.
However, just like the vanilla extract, it will all come together when it’s done.
I was debating on whether or not to include the marinating time in the recipe. However, I figured that I might scare a few people off if the total prep time read 48 hours. This hunk of meat is so large that it’s important to marinate it for a while, not just a few hours. Just stick it in the fridge and forget about it for a day or two. Try to ignore it every time you open the fridge and don’t peek! You may rip the foil if you are constantly peeling it back to look. I had to replace the foil cover a few times because I couldn’t help myself.
If you really want to be an over-achiever, you can flip the brisket halfway through marinating to make sure all of the meat has a chance to sit in the liquid. Just remember to flip it back over so the fatty part faces up when braising.
Be sure to keep an eye on the brisket as it cooks. It should cook for about 40 minutes per pound and test it by using a fork. If it’s undercooked, the center will still be a bit tough and won’t easily fall apart. If it’s overcooked, it tends to dry out a bit. If you accidentally overcook it, just make sure you return the shredded meat to the cooking liquid so it has the opportunity to soak some more of it up.
I am really excited to share all of the different uses for beef brisket. Not only can you slice it and serve it as-is, you can shred the beef and use it in soups, tacos, sandwiches, or even salads. Since a 10 pound brisket is quite large for two people, I’ll be posting lots of recipes this week with leftover brisket.
The first night, I just served the brisket with a little homemade horseradish sauce alongside an arugula salad with shaved parmesan. It was simple, but flavorful. The horseradish sauce will be featured in an upcoming recipe.
- 10 lbs beef brisket, lean
- 2 cans beef consommé (10½ oz each)
- juice of 2 lemons
- 1½ cup soy sauce
- 6 cloves garlic, chopped
- 2 tbsp hickory liquid smoke
- In a large roasting pan, combine the beef consommé, lemon juice, soy sauce, chopped garlic, and liquid smoke. Mix well. Place the beef brisket in the pan with the fatty side up. Cover tightly with foil and place in refrigerator for 24 to 48 hours.
- After marinating, preheat the oven to 300 degrees Fahrenheit.
- Place the roasting pan with foil cover in the oven and cook for about 40 minutes per pound (approximately 6¾ hours for a 10 lb brisket). Once the center of the beef is fork-tender, remove from the oven.
- Remove any remaining fat. For slices, cut the brisket across the grain. For shredded brisket, use two forks to shred the beef. Return the beef back to the liquid in the roasting pan until ready to serve.
Source: The Pioneer Woman