Pioneer Woman Beef Brisket

Pioneer Woman beef brisket is an easy braised dinner made with beef consomme, soy sauce and liquid smoke, ready in 6 hours 10 minutes plus a day of marinating. It's an easy Sunday brisket dinner for holiday gatherings, family dinner, game day or potluck night, and it's make-ahead friendly.

Let the brisket sit in the marinade for the full 24 to 48 hours, because that long soak is what seasons the meat all the way through. Skip it and you get a plain, bland roast sitting in a salty broth.

Ree braises the whole brisket in a tightly foiled pan at 300°F for about 40 minutes per pound. Once it's tender, you slice it against the grain and tuck the slices back into the juices, so every bite stays moist.

Pioneer Woman Beef Brisket

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

1076

kcal

A long, slow braise turns a tough 10 pound brisket into fork-tender slices soaked in a savory, smoky jus. Slicing the meat and returning it to the cooking liquid keeps every piece juicy until serving.

Ingredients

• 2 cans beef consomme
  

• 1/2 c. lemon juice
  

• 1 1/2 c. soy sauce
  

• 5 cloves chopped garlic
  

• 2 tbsp. liquid smoke
  

• 10 lb. beef brisket
  

Directions

• Mix the marinade: Combine 2 cans beef consomme, 1/2 cup lemon juice, 1 1/2 cups soy sauce, 5 cloves chopped garlic and 2 tablespoons liquid smoke in a large roasting pan. A disposable pan works fine here, so use whatever is easiest.
• Marinate the brisket: Set the 10 pound brisket in the marinade with the fat side up, then cover the pan tightly with foil. Refrigerate it for 24 to 48 hours so the flavor soaks deep into the meat.
• Braise in the oven: When you're ready to cook, put the foil-covered pan into a 300°F oven. Cook the brisket for about 40 minutes per pound, so a 10 pound brisket takes several hours.
• Slice against the grain: Once the brisket is fork-tender, move the whole piece to a cutting board. Then slice it against the grain so the pieces stay tender instead of stringy.
• Return to the jus: Place the slices back into the cooking liquid in the pan. Serve right away, spooning the juice over the meat, or add barbecue sauce if you prefer.
• Store the leftovers: Keep the pan in the fridge for up to 2 days, or freeze it to use later. If fat hardens on top while it chills, lift it off and throw it away.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use less than 10 pounds of brisket?

Yes, a smaller brisket works with the same marinade, though you'll want to adjust the time. Plan on about 40 minutes per pound at 300°F, and check it with a fork to see when it's tender.

How long does leftover brisket keep?

Leave the slices in their cooking liquid and store the pan in the fridge for up to 2 days. For longer storage, you can freeze it, and the juice helps keep the meat from drying out when you reheat it.

Can I marinate the brisket ahead of time?

That's exactly how this recipe works, since it needs 24 to 48 hours in the fridge before it goes in the oven. Start it a day or two early, and the cooking day is just a matter of waiting.

Can I cook this in a regular roasting pan instead of a disposable one?

Really, any large roasting pan works as long as you can cover it tightly with foil. The tight seal traps steam, which is what keeps the brisket moist through the long braise.

What's the most common brisket mistake?

Rushing the cook is the big one, because brisket needs many hours before it turns fork-tender. Slicing with the grain is another, since it leaves the slices chewy instead of falling apart.