Braised Beef Brisket

By Fronie on January 08, 2010

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    1. 2 (14 1/2 ounce) cans low sodium beef broth
    2. 1 cup low sodium soy sauce
    3. 1/4 cup lemon juice
    4. 5 garlic cloves, chopped
    5. 1 tablespoon hickory liquid smoke (optional)
    6. 7 -9 lbs beef brisket
    7. 1/4 cup fresh parsley sprig


  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.