Ingredients Jump to Instructions ↓

  1. 5- to 6-pound beef brisket, trimmed

  2. 3 tablespoons Emerilís Original Essence or Creole Seasoning

  3. 3 1/2 teaspoons salt

  4. 1 tablespoon olive oil

  5. 4 cups Barbecue Sauce

  6. 2 cups Veal Stock or canned low-sodium beef broth

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325?F.

  2. Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.

  3. Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.

  4. Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.

  5. Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.

  6. Let stand for 15 minutes before carving. Slice the meat across the grain and serve with the pan juices spooned over each serving.

  7. Yield : 10 servings


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