We Made The Pioneer Woman’s Brisket and Her Recipe Did Not Disappoint

While brisket recipes smoked on a wood pellet grill or traditional smoker may be getting a lot of fanfare these days, old-fashioned oven-baked brisket should not be forgotten.

This Pioneer Woman brisket recipe is no exception. Ultra-tender, loaded with flavor and slowly braised for hours in a simple overnight marinade, Ree Drummond’s brisket recipe is a streamlined take on this classic homestyle favorite.

Let’s see how it stacks up to other Pioneer Woman recipes (like her fabulous million dollar dip).

How to Make The Pioneer Woman’s Brisket

Lauren Habermehl for Taste of Home, GETTY IMAGES

First time buying brisket? Look for a good grade of meat and a cut that has an even thickness and width from end to end. This ensures even cooking and will prevent one end from drying out while in the oven. A great brisket should also have a generous 1/4-inch (or even 1/2-inch) thick fat cap on one side and visible fat marbling on the other. More fat equals more flavor!

Ingredients

• 2 cans beef consomme
• 1-1/2 cups soy sauce
• 1/2 cup fresh lemon juice
• 2 tablespoons liquid smoke
• 5 cloves garlic, chopped
• 10 pounds beef brisket

Directions

Step 1: Marinade the brisket

In a large roasting pan, combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic. With the fat side up, lay the brisket in the marinade. Cover the pan tightly with foil and let the brisket marinate for 24 to 48 hours in the refrigerator.

Step 2: Cook

Preheat the oven to 300°F. Transfer the foil-covered roasting pan to the oven and braise the brisket for 6 to 7 hours (about 40 minutes per pound). You’ll know the brisket is done when the meat is tender and easily shreds with a fork.

Editor’s Tip: While “fall-apart tender” is often used to describe brisket, you don’t actually want the brisket to fall apart once cooked. That’s a sign that the brisket was overcooked. A perfectly cooked brisket should still require some gentle pull when carving.

Step 3: Slice and serve

Transfer the brisket to a cutting board. Then, slice against the grain (it’s a top trick to make tough meat tender) and return the slices back to the juices in the pan. Serve warm, spooning reserved juices over the slices. If you’re into barbecue, Ree also recommends slathering with good barbecue sauce. Enjoy!

Here’s What I Thought

Lauren Habermehl for Taste of Home

This was hands-down the easiest brisket recipe I have ever made. I loved that it required very minimal prep work, and the oven did all the heavy lifting for me. All I really had to do was slice, serve and enjoy!

While this brisket recipe does come out super flavorful and tender, it is a bit on the salty side due to the amount of beef consomme and soy sauce used in the marinade. If you’re sensitive to salty foods, serve the brisket with a side of honey barbecue to balance the flavors.

Next time, I would add about 1/4 cup of honey, brown sugar or maple syrup to the marinade to give the brisket just a little sweetness that’s similar to the Marvelous Mrs. Maisel brisket recipe that I love.

Tips for Making The Pioneer Woman Brisket

Why is slow-cooking brisket necessary?

Brisket is a tough, muscular cut of beef that comes from a hard-working area of the steer. This means that, while flavorful, brisket tends to be tough unless cooked low and slow (like our favorite slow-cooked oven ribs). Whether smoked or braised, a low and slow cooking method helps the brisket retain moisture, render fat and relax the connective tissue to make a juicy, flavorful and tender dish.

What should you pair with The Pioneer Woman brisket?

Pair this braised brisket with an array of side dishes. Choose southern favorites like baked beans and skillet cornbread or other comfort foods like The Pioneer Woman’s mashed potatoes or baked mac and cheese. You really can’t go wrong!

What should you do with leftover brisket?

Keep leftover brisket refrigerated in an airtight storage container for 3-5 days. Enjoy chilled, at room temperature or reheated. Leftover brisket is especially good shredded and mixed into chili, stuffed into a baked potato or rolled up in tortillas and baked with homemade enchilada sauce.