Lazy Day Beef Brisket
Marinate for up to 48 hours in the refrigerator, and then bake it in the oven. It's as easy as that to have tender, flavorful brisket. Leftovers can be frozen for chopped beef sandwiches. This marinade recipe will work, without doubling it, for up to a 10 pound brisket. I just did a five pound because my family is small.
Marinate for up to 48 hours in the refrigerator, and then bake it in the oven. It's as easy as that to have tender, flavorful brisket. Leftovers can be frozen for chopped beef sandwiches. This marinade recipe will work, without doubling it, for up to a 10 pound brisket. I just did a five pound because my family is small.
- Carbohydrate 46.7952664712168 g
- Cholesterol 44.8 mg
- Fat 11.9526326945157 g
- Fiber 6.79306742585986 g
- Protein 97.4379829212764 g
- Saturated Fat 4.81864375023902 g
- Serving Size 1 1 Serving (962g)
- Sodium 42628.5451214116 mg
- Sugar 40.0021990453569 g
- Trans Fat 1.45047394295122 g
- Calories 647 calories
Step-by-step
- Combine broth, lemon juice, soy sauce, garlic, and liquid smoke in a roasting pan.
- Place brisket in the pan, fat side up, and drizzle some of the marinade over the top. Sprinkle liberally with Montreal steak seasoning, and place the onions along the sides of the brisket.
- Cover pan with foil, and marinate in the refrigerator for 24-48 hours. Preheat oven to 300 degrees, and place the brisket on the middle rack of the oven.
- Bake for about 40 minutes per pound of meat you are preparing. I baked my five pound brisket for 3 1/2 hours. The meat should be fork tender.
- Transfer the brisket to a cutting board, and slice against the grain. Place the slices back into the marinade. This marinade is delicious drizzled on top of the meat and some mashed potatoes.
The 48-Hour Marinade Window
Submerging tough cuts of beef in acidic liquids breaks down surface connective tissue before heat ever touches the pan. Lemon juice provides the necessary acid, while soy sauce delivers sodium that penetrates muscle fibers. Keep the covered roasting pan below 40 degrees Fahrenheit in the refrigerator for up to 48 hours. Exceeding this window causes the exterior to turn mealy.
Low-Temperature Thermal Breakdown
Setting the oven to 300 degrees Fahrenheit creates a gentle thermal environment that melts collagen into gelatin without seizing muscle proteins. Calculate roughly 40 minutes of baking time per pound of meat. Skip the digital thermometer here. Pierce the thickest part of the brisket with a fork; zero resistance indicates doneness.
Freezing and Reheating Behavior
Transfer leftover slices directly into airtight containers along with the resting juices. Liquid prevents the lean muscle fibers from drying out during freezer storage up to three months. Thaw frozen portions overnight in the refrigerator before gently reheating them on the stovetop over low heat to preserve moisture.
