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My Best Beef Brisket

  • Prep

    5 m
  • Cook

    6 h
  • Ready In

    14 h 5 m
Kimber

Kimber

So tender and delicious! You can also freeze this.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1012 kcal
  • 51%
  • Fat:
  • 86.4 g
  • 133%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 52.1 g
  • 104%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 1745 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
  2. Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
  3. For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
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Reviews

CHERYLNLYTTON
48

CHERYLNLYTTON

6/23/2003

I changed this recipe to cook in a crockpot. Use well trimmed brisket or you will have WAY too much fat!! I followed most of the ingredients, but I added Dried onion soup mixes {2}, water to come half up to the meat,and Worstershire sauce. I cooked on high 4 hours and low for as long as everyone got home!!! {3 to 5 hrs} After eating some sliced meat with our dinner, I put the pot in the fridge. The next morning I skimmed all the fat off the top. Later, I also added stew vegies to the liquid {along w/ chopped meat that was left} in order to use everything!!! My whole family loved it!!

HAZEL FREDRICKS
30

HAZEL FREDRICKS

11/11/2003

This is a very good and tasty recipe, however the cooking time is far to long. The cooking time should be cut down to 2-2 1/2 hours. The outside of the meat was very hard, inside was dry but tender. I will try this recipe again, but not cook it as long as the original recipe calls for.

Luvs2Cook!
23

Luvs2Cook!

6/3/2003

Something is very wrong with this recipe. I'm not sure if it is the temperature of the oven or the number of hours your to cook it for. I started with a 5.25lb cut of brisket. Nothing would cut this meat, it was like leather. It smelled wonderful for the first hour that it cooked. Then I was outside - when I came in the house 4 1/2 hours later (total cooking time 5 1/2 hours) you could smell it had burned. What a dissapointment. (the creamcheese/horseradish sauce is great!)

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