This is a ridiculously easy way of cooking mouthwateringly tender beef brisket. Beef brisket is a cut of meat from the breast or lower chest of a cow. The brisket muscles support about 60% of the cow’s body weight, resulting in a lot of connective tissue. Hence, cooking the meat for several hours until the connective tissue is properly tenderized is a must!
All you really need is barbecue sauce and soy sauce for the marinade. I added garlic and lime to give the dish some additional kick. 3 to 4 lbs of beef is a lot of food, so I definitely recommend cooking this for a larger group (this recipe will serve about 6-8 people)! I originally made this for a winter potluck with friends, and the slices of beef went fast. Now I’m proud to include the recipe as part of Gojee‘s Potluck event.
- 3 to 4 lbs beef brisket
- 3/4 cup barbecue sauce
- 1/4 cup soy sauce
- 1 cup of water
- 4 cloves garlic, minced
- 1/2 lime
1) Preheat oven to 275 degrees Fahrenheit.
2) In a bowl, mix together the barbecue sauce, soy sauce, water, garlic, and juice from the lime.
3) Line a roasting pan with aluminum foil. This first layer of foil is to prevent potential sauce spillage from sticking to your pan and burning during the cooking process. Place the brisket on top of another large piece of aluminum foil. Spread the sauce mixture generously over the meat. Wrap the brisket in the foil and place it in the roasting pan.
4) Bake the brisket for 4-5 hours. As a general rule, bake one hour for every pound of meat. I kept mine in the oven for 5 hours to ensure maximum tenderness.
5) Remove from oven and let rest in the foil for 30 minutes before slicing and serving.
To round out the meal, I served the slices of brisket with some potatoes cooked in olive oil and salt/pepper. The brisket is also great for making sandwiches with the next day (if you even have any leftovers!)