Recipe by chrisiscool11
"This beef brisket simmers away in a smoky, tangy, flavorful broth and is fork-tender."
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liquid smoke flavoring
salt and pepper to taste
1 (3 pound)
2 (14 ounce) cans
I didn't read the recipe through so I never had a chance to marinate the brisket. Even though the meat did not marinate, it was so tender. I thickened the marinade with cornstarch after it was done cooking. It made a delicious gravy. I did not have liquid smoke but I don't think I would have liked it anyway and I only had one can of beef broth. I really don't think that two cans are necessary. I will definitely make this again.
I have always thought that if you are going to use marinade for sauce you should make extra and set it aside. I made the marinade and it is really good but I made extra and discarded the meat soaked marinade in the bag. Very tender...and the name doesn't fit.
The recipe is very good. The name is very unappealing.
This brisket met with approval when I served it to family and a guest. The meat was tender and tasty and the pan juices made a nice addition on the plate. I had hoped for a little more flavor in the center of the meat, so I sliced the leftovers and sealed them up in a container with the juices poured over the top. The next day, the flavor was a lot more consistent. Next time I make this, I will seal the marinated meat and the marinade in heavy foil, place in a roaster, and bake at 350 for about 4 hours, as I do with another brisket recipe, in hopes of working the flavor deeper into the meat. We will be trying this again - it's well worth the experimenting time!
Strange name that brings strange comments but this is a winner and crowd favorite. Makes the kitchen smell great as a bonus.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Lung Braised Brisket
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 464
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