Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Savory Beef Brisket

on January 22, 2015

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I love making beef #brisket for so many reasons. I’ts really just one of those styles of meats that you can #tastethelove and do just about anything with. I like to take the cooked brisket and portion it out. Because there is only two of us, a 3 pound piece is more than enough to make different styles of meals out of the same batch that was cooked. For example; on the first night, I added some of my homemade barbecue sauce to half, and we had barbecue beef brisket sandwiches. My favorite way is to not add anything to the finished brisket, and with it’s savory beefy broth, make tostadas. That’s what I’ve done here. Let me tell you how easy this recipe is to do.

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I start  with the #brisket, and turn the meat over so the fat side is up and score the fat. I just simply season the meat liberally with salt and pepper on the scored fat side. I throw some large chopped pieces of garlic in the bottom of a casserole dish and lay the beef in the dish fat side up. There are only a few ingredients going in. I pour over the meat a mixture of, beef consomme, low sodium soy sauce, liquid smoke, and the juice of 1/2 a lemon. To that I add an onion that I’ve quartered, broken up into smaller pieces, and place around the outside of the brisket. the last ingredient is, I add in one can of fire roasted diced tomatoes that have been drained, and spread the diced tomatoes over the top. Next I wrap the whole thing with plastic wrap and set into the refrigerator over night.

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The next day when I’m ready to cook this off, I take the plastic wrap off and replace it with foil, bake it off at 300 degrees for around 1 hour and 15 minutes a pound. So for this size piece of brisket, comes to 3 hours and 45 minutes. I do however check it after 3 hours to see how it’s doing, because sometimes it may not need the whole 45 extra minutes. If after 3 hours you can stick a fork into the brisket and you can tell it’s going to fall apart easily, then go ahead and take it out and let it rest covered on the counter for about 15 minutes.

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Now after the meat has rested for a bit in it’s juices, I pull the foil off, take a fork and scrape the cooked tomatoes off to the side where they fall into the broth. I pull the tender brisket out carefully and place it on my meat board. I start with cutting the fat cap off, then I just shred the meat with two forks. While I’m doing this, I have the casserole dish on top of the stove, on med high heat reducing the broth so that it becomes more intense with beef flavor.

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Once the broth has reduced by half, I turn the heat down to low and the brisket back in and let simmer for another 10 minutes, and then remove the dish from the heat.  You can see how the meat just absorbs most of that delicious broth. I like to keep it covered with foil so its stays nice and hot until I’m ready to dish this savory delicious #brisket up. I was saying earlier how my favorite way to eat this was. Well this is what I do.

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I have to have some Pico de Gallo first. You can get my recipe for Pico de Gallo with the search bar under, Pico de Gallo two ways.

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I place some of the #brisket on a Tostada, then some freshly grated Jack cheese, and top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious savory beef #brisket.

Inactive Prep Time: 24 hours
Oven Temp: 300 degrees
Prep Time: 5 minutes

Ingredients: 3 pound flat top beef brisket
1/4 cup of beef consomme
1/4 cup low sodium soy sauce
Juice of half a freshly squeezed lemon
4 dashes of liquid smoke
3 cloves of chopped garlic
1 large onion quartered and broken up
1-15 ounce can of drained fire roasted tomatoes ( diced tomatoes are fine)
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
Place chopped garlic in bottom of a casserole dish. Score fat side of the brisket with salt and pepper liberally. Place the brisket, fat side up into the dish. Place the quartered onion pieces all around the outside of the brisket. Add the drained fire roasted tomatoes all over the top. Mix all the liquid ingredients, beef consomme, soy sauce, liquid smoke, and lemon juice together then pour over the brisket. The liquid will settle on the bottom. Cover with plastic wrap, refrigerate for 24 hours. Set the oven temperature to 300 degrees. Remove plastic wrap and replace with foil, and place into the oven for 1 hour to 1 hour and 15 minutes per pound. Check after 3 hours to check on tenderness to see how much longer you need to cook the brisket. It may need 15- 45 minutes longer. When finished, remove from oven, let rest covered for another 15 minutes. Take the tomatoes from the top and scrape them off the sides of the meat. Remove the brisket out from the dish carefully and cut the fat top off, then shred the beef. Reduce the broth, by half on med high heat,( whisk the broth occasionally) on top of the stove while your shredding the meat. then add the meat back into the broth and let simmer on low for another 10 minutes. That’s all there is to it. At this point you could add you favorite barbecue sauce and stir the sauce through or just serve this savory beef brisket as is. Both ways are delicious.


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