Brisket

If you haven't yet met The Pioneer Woman or her cooking you should. Now here's the recipe:

2 cans beef consomme
1/2 cup lemon juice
1 1/2 cups soy sacue
5 cloves chopped garlic
2 tablespoons Liquid Smoke
1 10-lb beef brisket

Combine first five ingrdients in large roasting pan. Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in fridge for 24-48 hours. When ready to cook, place pan, covered in foil, into a 300-degree oven. Cook brisket for approx. 40 minutes per pound. When fork tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immeadiately, serving jus over the slices. Store in fridge for ups to 2 days or freeze for use at later date.

We made sandwiches with the meat on a hoagie roll with a little Colby Jack on top. The cheese is defintely not necessary. This is soooo easy and SOOOO good.