Baked Brisket

For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party.

Start by adding 2 cans beef consomme to the pan.
Now measure 2 cups Soy Sauce.
And add it to the pan.
Now cut up two large lemons…
And squeeze them to make about 1/2 cup lemon juice. (If you have the bottled stuff in your fridge, that’d be just fine.)
Remove the seeds first…
…then add juice to the pan.
Now peel about five cloves of garlic. First, remove the cloves from the outer paper peel…
Next, slam a glass or can on each clove…
Then the outer shell will easily pop off.
Then chop the garlic cloves finely. I like to press my left palm against the narrow end of the knife and move the handle up and down quickly.
Add the garlic to the pan.
This Liquid Smoke will give it a slight hickory flavor to the meat, but please don’t accidentally knock it onto the floor of your pantry and break the bottle, or your pantry will have an intense, lingering hickory smell for the next thirty years. Hypothetically speaking.
Add 2 tablespoons into the pan.
Now give it a good stir…
And add the brisket to the pan, fat side up. This nice layer of fat will add so much delicious moisture and flavor to the meat underneath; don’t worry, we’ll remove it after cooking.
Because I don’t want the fat to feel left out, I usually scoop up some of the marinade and pour it over the top.
Now cover the pan tightly with foil.
Now stick it in the fridge, and forget about it for at least 24 hours and up to 48 hours.

When you’re ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound.
At that point, open the oven door and peel back the foil.
Now, stick two forks into the meat and make sure it’s fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour.
When you’ve determined it’s nice and cooked, remove it from the pan and place on a cutting board.
With a long, serrated knife, begin cutting away the slab of fat. It should be very easy to remove.
Discard all the fat or give it to your favorite canine animal. They’ll fetch your slippers into eternity.
Now slice the meat against the grain, or perpendicular to the natural grain of the meat.
After the meat’s all sliced, take a spatula and transfer all the sliced meat back into the cooking liquid.
Now you can cover it tightly again and refrigerate it. Or you can freeze it, as is, until you need it.

By The Pioneer Women.