Braised Beef Brisket - beef consomme

Method

• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine).
• Place the brisket in the marinade, fat-side up.
• Cover tightly with foil.
• Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours).
• Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid.
• Serve immediately, spooning the juice over the slices.
• (Barbecue sauce may be used, if preferred.)
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date.
• If fat collects and hardens at the top, remove and discard.
• Brisket is great with mashed potatoes, with the juice spooned over the top.
• It is also great on a sandwich with melted cheese.