My Best Beef Brisket

Recipe View 8 hrs Marinate the Brisket: In a stainless steel or glass container, place the beef brisket. In a separate small bowl, whisk together the beef broth, soy sauce, lemon juice, and liquid smoke flavoring until well combined. Pour the mixture evenly over the brisket. Cover the container tightly and refrigerate for at least 8 hours, or preferably overnight, allowing the flavors to deeply penetrate the meat. (8+ hours)

Recipe View 15 mins Preheat the Oven: When ready to begin cooking, preheat your oven to 325 degrees F (165 degrees C). Ensure the oven is fully preheated before proceeding to the next step. (15 minutes)

Recipe View 5 mins Transfer to Baking Dish: Remove the brisket from the refrigerator and transfer it to a 9x13-inch baking dish. Discard the marinade; do not reuse it. (5 minutes)

Recipe View 6 hrs Slow Bake to Perfection: Place the baking dish with the brisket in the preheated oven. Bake for approximately 6 hours, or until the brisket is exceptionally fork-tender. To ensure accuracy, an instant-read thermometer inserted into the thickest part of the brisket should register between 195 and 205 degrees F (91 and 96 degrees C). (6 hours)

Recipe View 5 mins Prepare the Horseradish Cream: While the brisket is baking, prepare the horseradish cream. In a small bowl, combine the softened cream cheese and prepared horseradish. Mix together until the ingredients are thoroughly combined, creating a smooth and creamy sauce. (5 minutes)

Recipe View 0 mins Serve and Enjoy: Once the brisket is cooked to perfection, remove it from the oven and let it rest for about 15 minutes before slicing against the grain. Serve the tender brisket slices with a generous dollop of the homemade horseradish cream. Enjoy!