Wednesday, April 2, 2008


Cut of brisket (about 7lbs.)
1C Soy Sauce
1 Can Beef Broth
1/3 C Lemon Juice
4-5 Garlic Cloves

Slice the meat and place some of the pieces of garlic inside. Mix all ingredients in roasting pan and let marinate overnight. Bake @ 300 degrees for 2-3 hours (start with the fat side down) then reduce heat to 275 degrees for 3-4 more hours. It helps to flip the meat once or twice during baking.

Brisket is done when the meat will pull apart easily. The "juice" will be nearly absorbed. When I am tearing the meat apart, I drag it through the leftover juice in the pan before placing it on a serving platter.



The Sweet Life said...

Ok, so I'm the slow one...what is a cut of brisket? Do you just go buy that cut in the butchers section? Meat knowledge has never been a strong point in my cooking skill set.

Theresa said...

That's OK. I had to ask my dad the same thing. It is a cut of beef. It specifically says "brisket" on the label. I can sometimes find them with the other larger cuts of meat that are out. But I don't always see them. I tried this before with a roast - didn't work quite as well. It was really tough.