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Barbecued Beef Brisket

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsB3, B12, D
    MineralsZinc, Copper, Natrium, Phosphorus, Cobalt

    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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