● By Hood Magazine
- 2 cans of beef broth
- 1-1/2 c of soy sauce
- Juice of 2 lemons
- 5-6 tbsp of minced garlic (I use 5)
- 2-3 tbsp of liquid smoke (I use 3)
- 7-10 oz beef brisket
- 3 splashes of Tabasco
- Seasoned salt (optional)
Beef brisket is a cut of meat that is not often thought of, but if cooked right it can become a delicious favorite for you and your family! This piece of meat comes from the chest of the cow, so it can be a rather tough piece of meat. But, if cooked slowly and in a moist environment, it will be mouthwatering and tender.
Mix all ingredients together in a roasting pan, minus the seasoned salt.
Place your brisket right in the middle of the roasting pan and, using a spoon, pour some of the marinade over the brisket. If you are a seasoned salt person, sometimes I do a light rub all over the brisket before placing it in the marinade—not too much, just enough for a little extra flavor!
Cover the roasting pan with aluminum foil and place in the refrigerator for 24-48 hours. When you are ready to cook, set your oven at 300 degrees and bake your brisket for 40 minutes per pound (a 10-pound brisket will take 400 minutes, just over 6.5 hours).
Morgan Kontz is a wife, mother, farmer, blogger, and South Dakota CommonGround volunteer. To read more about her life on the farm, visit her at Stories Of A First Generation Farm Wife (sdfarmwife.com). To learn more about CommonGround, visit www.findourcommonground.com.