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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Can't find a large brisket? Substitute two smaller ones that equal the same weight. This makes a lot, so try one of our other recipes using the leftovers. Ingredients:
2 (14.5-oz.) cans low-sodium beef broth |
1 cup low-sodium soy sauce |
1/4 cup lemon juice |
5 garlic cloves, chopped |
1 tablespoon hickory liquid smoke (optional) |
1 (7- to 9-lb.) beef brisket |
garnish: fresh parsley sprigs |
Directions:
1. Stir together first 4 ingredients and, if desired, liquid smoke in a large roasting pan. Place brisket in pan, fat side up. Spoon liquid over brisket. Cover tightly with aluminum foil, and chill 24 hours.
2. Preheat oven to 300°. Bake brisket, covered, 4 to 4 1/2 hours or until fork-tender. Uncover and let stand 20 minutes.
3. Transfer brisket to a cutting board. Trim fat from brisket. Cut brisket across the grain into thin slices. (Or cut brisket into large pieces, and shred with two forks.) Pour pan drippings through a wire-mesh strainer, discarding solids. Serve brisket with drippings. Garnish, if desired.
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