Braised Beef Brisket

If it seems like meat-a-palooza here on this blog lately, it's because that has been the case in our house. It's like we are eating all we can before we go meatless (except occasional seafood) for a year. My husband is a fan of what he calls "negative" New Year's resolutions--meaning instead of vowing to do certain things all year, he vows to NOT do something. In the past, he's taken a year off of Facebook and last year he abstainedfrom alcohol. He has serious resolve! We watched a great documentary last week--Forks Over Knives--and when it ended, he said "That's it. No meat for me for a year. Except occasional fish. I don't think I can go to Hawaii and not eat fish". I decided to join him in support. While we do eat mostly vegetarian at home, we love our weekend cheeseburgers and /or steaks out, like to smoke ribs in the summer, and enjoy an occasional grilled hot dog. I think this is going to be a challenge for this beef-loving girl, but not as much as it will be for my meat-loving man. Now, before all of you carnivores decide to stop reading my blog for a year I'll say that many of the recipes I make can easily be changed to include meat. I will make sure that I comment on those adaptations as I blog so that there is still something for everyone here. OK? 
Now, back to the recipe at hand: brisket. I have always loved a good brisket, and especially one smothered in barbecue sauce. I discovered this one about 2 years ago, thanks to The Pioneer Woman, and I am sure that I will never make a different recipe for brisket again. It couldn't be easier (I am serious when I tell you it is hands on for all of 5 minutes), and is fan-freaking-tastic. It is cooked without the barbecue sauce so that purists can enjoy it as-is, and those of us sauce fanatics can smother it with our favorite once it's out of the oven. We like to enjoy it on Christmas day, served with those Refrigerator Potatoes I mentioned in my Thanksgiving post.

Braised Beef Brisket
-adapted from Pioneer Woman

-2 c. beef broth
-1/4 cup Lemon Juice
-3/4 c. soy sauce
-3 cloves garlic, chopped
-1 T. liquid smoke(I like hickory) 
- 5 lbs pounds Beef Brisket

Combine first five ingredients in bowl. Place the brisket in a large roasting pan. I always buy a large disposable foil pan for this purpose. Your clean up will be non-existent. Pour marinade over beef and cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound. At this point, check the meat--remove the foil and stick a fork in it. If you meet much resistance, re-cover and put it back in the oven for 30 min to an hour. Check again. When fork-tender, transfer whole brisket to a cutting board to rest. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices, or top with barbecue sauce. Revel in the beefy bliss!