I love making beef #brisket for so many reasons. It’s really just one of those cuts of beef you can #tastethelove. I like to take the cooked 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 to not 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: 3 hours 50 minutes
Equipment: 1 (9 x 11) baking dish, 1 (3-quart) saucepot, 1 large mixing bowl, chef’s knife, box grater, plastic wrap, aluminum foil
1 (3-pound) flat-top beef brisket
1/4 cup of beef consommé
1/4 cup soy sauce, low-sodium
1/2 a 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 freshly ground black pepper
Monterey Jack cheese, freshly grated
Favorite store-bought barbecue sauce, optional
Preheat oven to 300-degrees F.
Start with a flat-cut brisket. Have the fat-side of the meat facing up and score the fat. I just simply season the meat liberally with salt and pepper on the scored fat side. To the baking dish add 1 of the quartered onion pieces along with 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 outside of the brisket. The last ingredient is a 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 it into the refrigerator for 24 hours or overnight.
The next day, remove the plastic wrap off and replace it with foil, bake for around 1 hour and 15 minutes a pound. This size piece of brisket cooks for 3 hours and 45 minutes.
Note: Oven temperatures may vary slightly, check on the brisket after 3 hours to see how it’s doing, because sometimes it may not need the whole 45 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.
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, 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, transfer 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, toss through the sauce. You can see how the meat just 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, I add a little freshly grated Monterey Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.