Savory Slow-Cooked Beef Brisket with Au Jus
Experience the rich, mouthwatering flavors of this Savory Slow-Cooked Beef Brisket, an ideal dish for family gatherings or special occasions. Marinaded to perfection in a blend of beef consomme, soy sauce, and zesty lemon juice, this brisket cooks slowly until it reaches fork-tender perfection. The resulting au jus is packed with flavor, making it perfect for drizzling over fluffy new potatoes or serving alongside a fresh loaf of homemade bread. Pair it with Orange Ginger Glazed Carrots for a complete, delicious meal that your guests will rave about. Note: Cooking time does not include the essential 24 to 48 hours marinading time, so be sure to plan ahead!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Beef Consomme
2 cans (10 3/4 ounces each)
Lemon Juice
1/2 cup (freshly squeezed or bottled)
Soy Sauce
1 1/2 cups (low sodium optional)
Garlic
5 cloves (chopped)
Liquid Smoke
2 tablespoons (for added smoky flavor)
Beef Brisket
10 lbs (whole)
Instructions
1
Begin by combining the beef consomme, lemon juice, soy sauce, chopped garlic, and liquid smoke in a large roasting pan (a heavy-duty disposable pan works well for easy cleanup).
2
Place the beef brisket in the marinade, ensuring the fat side is facing up. Pour additional marinade over the top for extra flavor coverage.
3
Cover the pan tightly with aluminum foil and refrigerate for 24 to 48 hours to allow the brisket to marinate fully.
4
Preheat your oven to 300°F (150°C). Once marinated, remove the pan from the refrigerator and place it in the preheated oven, still covered with foil.
5
Cook the brisket for approximately 40 minutes per pound. After the estimated cooking time, carefully peel back the foil and test the brisket with two forks; it should be fork-tender and easily shreddable. If it still feels tough, recover and return it to the oven for an additional hour.
6
Once fork-tender, transfer the brisket to a cutting board. Use a long, serrated knife to carefully cut away the layer of fat on top—this should come off easily. Don’t worry if some meat comes away with it; there’s plenty more.
7
Slice the brisket against the grain into uniform pieces and place the slices back into the cooking liquid to soak up the flavors.
8
Serve the brisket immediately, drizzled with the savory au jus. Optionally, add barbecue sauce for an extra kick. This brisket is fantastic with fluffy new potatoes, where you can spoon some of the juicy au jus over the top.
9
Store any leftovers in the refrigerator for up to two days or freeze for longer storage. If fat accumulates on top upon refrigeration, simply remove and discard.
10
Enjoy the brisket in various ways—over mashed potatoes with gravy, or in a sandwich topped with melted cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Cooked Beef Brisket with Au Jus?
It is a rich and flavorful beef dish marinated in a blend of beef consomme, soy sauce, lemon juice, garlic, and liquid smoke, then slow-cooked until fork-tender.
What ingredients are needed for the marinade?
The marinade consists of 2 cans of beef consomme, 1/2 cup of lemon juice, 1 1/2 cups of soy sauce, 5 chopped garlic cloves, and 2 tablespoons of liquid smoke.
How long should the beef brisket marinate?
For the best flavor, the brisket should be marinated in the refrigerator for 24 to 48 hours.
What size brisket is required for this recipe?
This recipe calls for a whole beef brisket weighing approximately 10 pounds.
What is the recommended oven temperature for cooking?
The oven should be preheated and set to 300°F (150°C).
How long does the brisket need to cook?
The brisket should cook for approximately 40 minutes per pound.
How do I know when the brisket is done?
The brisket is done when it is fork-tender and can be easily shredded with two forks.
What should I do if the brisket is still tough after the initial cooking time?
If the meat is still tough, cover it back up with foil and return it to the oven for an additional hour.
Should the fat side face up or down during marinating?
The brisket should be placed in the marinade with the fat side facing up.
What type of roasting pan should I use?
A large roasting pan is needed; a heavy-duty disposable pan is recommended for easier cleanup.
How should I slice the cooked brisket?
The brisket should be sliced against the grain into uniform pieces using a long, serrated knife.
What do I do with the layer of fat on top of the brisket?
After cooking, transfer the meat to a cutting board and carefully cut away the fat layer, which should come off easily.
How is the au jus served?
The savory au jus is drizzled over the sliced meat or served on the side for dipping and pouring over side dishes like potatoes.
Can I add barbecue sauce to this brisket?
Yes, you can optionally add barbecue sauce for an extra kick of flavor when serving.
What side dishes go well with this recipe?
It pairs perfectly with new potatoes, homemade bread, or Orange Ginger Glazed Carrots.
Can I use bottled lemon juice?
Yes, you can use either freshly squeezed or bottled lemon juice.
Is it okay to use low-sodium soy sauce?
Yes, using low-sodium soy sauce is an optional variation for this recipe.
What is the purpose of liquid smoke?
Liquid smoke is added to the marinade to provide a deep, smoky flavor to the slow-cooked meat.
How many garlic cloves are used in the recipe?
The recipe requires 5 cloves of garlic, which should be chopped.
Should the pan be covered during the cooking process?
Yes, the pan should be covered tightly with aluminum foil during the entire cooking process to retain moisture.
How should I store leftovers?
Leftovers can be stored in the refrigerator for up to two days or frozen for longer storage.
What should I do with the slices after cutting?
Place the slices back into the cooking liquid (au jus) to soak up more flavor before serving.
Is the marinating time included in the total cooking time?
No, the 24 to 48 hours of marinating time is essential but is not counted as part of the oven cooking time.
How do I remove excess fat from the refrigerated au jus?
If fat accumulates on top of the liquid after refrigeration, simply lift it off and discard it.
Can this brisket be used for sandwiches?
Yes, it is excellent in a sandwich, especially when topped with melted cheese.
How do I serve this with potatoes?
Serve the brisket with fluffy new potatoes and spoon some of the juicy au jus over the top.
Does the recipe specify how to serve it over mashed potatoes?
Yes, the instructions mention enjoying the brisket over mashed potatoes with gravy as a serving suggestion.
What kind of knife is recommended for removing the fat cap?
A long, serrated knife is recommended for both removing the fat and slicing the meat.
Is this recipe suitable for special occasions?
Yes, its rich flavor and tender texture make it ideal for family gatherings, parties, or special occasions.
Can I use different beef consomme sizes?
The recipe specifies using two cans that are 10 3/4 ounces each.