Ingredients Jump to Instructions ↓

  1. 8 to 10 pound brisket

  2. Garlic cloves

  3. 1 quart beef stock (unsalted or low salt)

  4. 3 large onions , sliced

  5. 3 tablespoons vegetable oil

  6. 2 teaspoons salt

  7. 2 teaspoons Emeril's Original Essence, recipe follows

  8. 1 teaspoon freshly ground black pepper, to taste

  9. 1 teaspoon onion powder

  10. 1 teaspoon garlic powder

  11. 1 cup ketchup

  12. 1 cup chili sauce

  13. 1 cup brown sugar

  14. 2 1/2 tablespoons paprika

  15. 2 tablespoons salt

  16. 2 tablespoons garlic powder

  17. 1 tablespoon black pepper

  18. 1 tablespoon onion powder

  19. 1 tablespoon cayenne pepper

  20. 1 tablespoon dried leaf oregano

  21. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500 degrees F.

  2. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

  3. While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil , stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

  4. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

  5. Brisket is better if made a day in advance.

  6. Combine all ingredients thoroughly and store in an airtight jar or container.

  7. Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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