1 (7 to 9 lb.) beef brisket If you can't find this large a brisket then use two smaller ones.
Instructions
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 huors.
Preheat oven to 300. Bake brisket, covered, 4 to 4 1/2 hours or until fork-tender. Uncover and let stand 20 minutes.
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.
Originally Submitted
6/28/2011
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