Monday, October 1, 2007

Beef Briskit

Beef Brisket
adapted from

4 cups beef broth
1 1/2 cups soy sauce, gluten free of course
2 lemons
5 cloves garlic
1 large brisket, mine was 12 lbs

Juice the lemons, it should be about 1/2 cup. Mince the garlic. Combine broth, soy sauce, lemon juice, and garlic.
In large roaster, place brisket fatty side up. Pour marinade over the top. Cover and refrigerate overnight.
Heat oven to 300. Place pan in the oven and cook for 7-8 hours, or until fork tender.
Remove from oven and let stand for 15 minutes.
Using a serrated knife, remove fat layer. Slice against the grain. Place slices and extra pieces into a 9x13 pan. Using a turkey baster, suck up the juices from the pan and drizzle over the top of the meat. Serve warm.

Man this was delicious. Of course everything Pioneer Woman makes is. I didn't have the liquid smoke that she called for, but it was good without. I also don't have a fabulous picture because I forgot my camera when I took this over to my mom's house for dinner. But look at Pioneer Woman's picture and imagine a photo that's not nearly as beautiful.
You could serve this with barbecue sauce, or just the au jus. You could chop it all up and put it on rolls. Just be aware that it makes a LOT. Which is good when you visit my mom's.

1 comment:

michelle said...

Sounds so good. I love the pioneer woman too, isn't she a scream?!