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Braised Beef Brisket

Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Prep time 15 mins
Other time 4 hrs, 20 mins
Yield Makes 16 servings
Can't find a large brisket? Substitute two smaller ones that equal the same weight. This makes a lot, so try one of our other recipes using the leftovers. 


  • 2 (14.5-oz.) cans low-sodium beef broth
  • 1 cup low-sodium soy sauce
  • 1/4 cup lemon juice
  • 5 garlic cloves, chopped
  • 1 tablespoon hickory liquid smoke (optional)
  • 1 (7- to 9-lb.) beef brisket
  • Garnish: fresh parsley sprigs

How to Make It

  1. Stir together first 4 ingredients and, if desired, liquid smoke in a large roasting pan. Place brisket in pan, fat side up. Spoon liquid over brisket. Cover tightly with aluminum foil, and chill 24 hours.

  2. Preheat oven to 300°. Bake brisket, covered, 4 to 4 1/2 hours or until fork-tender. Uncover and let stand 20 minutes.

  3. Transfer brisket to a cutting board. Trim fat from brisket. Cut brisket across the grain into thin slices. (Or cut brisket into large pieces, and shred with two forks.) Pour pan drippings through a wire-mesh strainer, discarding solids. Serve brisket with drippings. Garnish, if desired.