I normally leave the brisket cooking to Big Guy who does a fabulous job of it on the barbecue but we were watching Pioneer Woman a week ago and I just had to try it her way.
After raiding the freezer for a beautifully trimmed six pound brisket, the defrosted roast hit Ree's marinade of beef consomme, lemon juice, soy sauce, garlic and liquid smoke for the requisite 48 hours followed by a long slow four and a half hour braise - perfect for a lazy Sunday afternoon.
As you can imagine, the moist tender slices seasoned with that incredible "jus" were fabulous along with mashed potatoes and rings of roasted butternut squash for a perfectly special but oh so easy Sunday night dinner.
About the remaining 5.5 pounds, talk about leftovers! Just wait until you see what we'll be doing for the rest of the week. Hit the link above for the recipe and stay tuned for a week of good eats.