Beef Brisket!

2 cans beef consomme (not beef broth)

1 1/2 cups low sodium soy sauce

juice of 2 lemons

5 cloves of garlic, chopped

1 tablespoon liquid smoke

a 7 to 10 lb beef brisket

In the roasting pan combine the beef consomme and soy sauce.  Halve the lemons and juice them.  (I also included the lemon zest of the 2 lemons, do this before cutting them)  Add the garlic and liquid smoke.  Place the brisket in the pan, fat side up.  Ladel some of the liquid on top .  Cover tightly with foil and place in the fridge to marinate for 24 to 48 hours.  When you're ready pop the brisket , still covered in foil, into a 300 degree oven and cook for about 40 minutes per pound. I transfered the meat to a cutting board and sliced off the fat.  Shred the meat with forks and serve over mashed potatoes with some of the delicious juices!  YUM!!!

This recipe came courtesy of The Pioneer Woman!  She's got great recipes!