I love making beef #brisket for so many reasons. It’s just one of those cuts of beef you can #tastethelove. I like to take the cooked Beef Brisket and portion it out. Because there are only two of us, a 3-pound piece of brisket is more than enough to make a couple of different meals.

My first and favorite way is not to add anything to the finished brisket. It’s just perfect in its savory beefy broth. Today’s dish is my Beef Brisket tostadas, that’s what I’ve done here.

On the second night, I added my favorite store-bought barbecue sauce to the remaining brisket for Barbecue Beef Brisket Sandwiches.

Prep Time: 5 minutes
Inactive Prep Time: 24 hours
Cook Time: 3 hours 45 minutes
Total Time: 1 day 3 hours 50 minutes
Yields: 8 to 10 servings
Equipment: 1 (9 x 11) baking dish, 1 (3-quart) saucepot, 1 large mixing bowl, chef’s knife, cutting board, box grater, plastic wrap, aluminum foil

Ingredients:
1 (3-pound) flat-top beef brisket
1/4 cup of beef consommé
1/4 cup soy sauce, low-sodium
1 tablespoon of fresh lemon juice, 1/2 lemon, juiced
4 dashes of liquid smoke
3 cloves of garlic, roughly chopped
2 large onions, quartered and broken up
1 (15-ounce) can of fire-roasted tomatoes, drained (substitute canned diced tomatoes)
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground

Options not included in the K-cal count:
Tostadas, store-bought
Monterey Jack cheese, freshly-grated
Favorite store-bought barbecue sauce, optional
Pico de Gallo, link to this is below

Instructions:
Preheat oven to 300°F.
Start with a flat-cut brisket. Have the fat side of the meat facing up and score the fat. I season the meat simply with kosher salt and fresh-ground black pepper on the scored fat side. To the baking dish, add one of the quartered onion pieces along with the whole garlic cloves. Lay the brisket in the dish, fat side up.

In a large mixing bowl, add beef consommé, low-sodium soy sauce, liquid smoke, and the juice of 1/2 a lemon, kosher salt, and fresh-ground black pepper. Whisk to combine. Pour that mixture over the brisket. To that, add the remaining onion pieces and place them around the brisket. The last ingredient is a can of drained fire-roasted diced tomatoes. Spread the diced tomatoes over the top. Next, I wrap the whole thing in plastic wrap and refrigerate for 24 hours or overnight.

The next day, remove the plastic wrap, replace it with foil, and bake for 1 hour and 15 minutes per pound. This size piece of brisket cooks for 3 hours and 45 minutes.

Oven temperatures may vary slightly. Check the brisket after 3 hours to see how it’s doing; it may not need the entire 45 minutes.

If, after 3 hours, you can stick a fork into the brisket and it falls apart easily, go ahead and take it out and let it rest covered on the counter for about 15 minutes.

On the other hand,  check for tenderness to see how much longer you may need to cook the brisket. You may need another 15 minutes, and not the whole 45 minutes.

Once finished cooking, remove from oven, and let rest covered for another 15 minutes. Take the tomatoes from the top and scrape them off the sides of the meat. Carefully remove the brisket from the dish, transfer it to a cutting board, and cut the fat top off. Using two forks, shred the beef.

Transfer cooking liquid (including the vegetables) to a large saucepot on medium-high heat, stirring occasionally. Once the cooking liquid has reduced by half, turn the heat down to low and simmer for another 10 minutes. Turn off the heat.

Carefully pour the reduced cooking liquid (with vegetables) back into the baking dish. Return the shredded beef, and toss it through the sauce. You can see how the meat absorbs most of that delicious broth. I like to keep it covered with foil, so it stays nice and hot until you’re ready.

In my house, I always have Pico de Gallo on hand. You can get my recipe for Pico de Gallo by clicking the link at the bottom of this post.

To serve, I like to place some of my Savory Beef Brisket on a Tostada, add a little freshly grated Monterey Jack cheese, and then top it with my delicious Pico de Gallo. This is my favorite way to eat this scrumptious #savorybeefbrisket.

There you have it, my Beef Brisket.

Notes:
1) Oven temperatures may vary slightly. Check the brisket after 3 hours to see how it’s doing; it may not need the entire 45 minutes.

2) The K-cal count is for 1 (4-ounce) serving of the beef brisket.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2014/08/05/pico-de-gallo-two-ways/