Emeril's Passover Brisket -- Tasty and Tender All Year Long!
Recipe type: Main Dish
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Weight Watchers Info: 9 PointsPlus for 3 oz. regular cooked brisket, 5 PointsPlus for 3 oz. lean trimmed cooked brisket.
  • 1 8 to 10 pound brisket (I used two 6 pound flat cut briskets)
  • Garlic cloves, slivered (I used two bulbs worth, I think)
  • Beef stock, low sodium (I used 1.5 quarts for each brisket)
  • 3 Lg onions, sliced
  • 3 Tbsp vegetable oil
  • 2 Tsp salt
  • 2 Tsp Emeril's Original Essence or other similar seasoning (Cajun/Creole, etc)
  • 1 Tsp freshly ground black pepper, to taste
  • 1 Tsp onion powder
  • 1 Tsp garlic powder
  • 1 Cup ketchup
  • 1 Cup chili sauce
  • 1 Cup brown sugar
  1. Preheat oven to 500 degrees.
  2. Trim fat cap off brisket.
  3. Poke holes in brisket with paring knife, insert garlic slivers on both sides.
  4. Put brisket in baking dish/pan, bake until browned on top (about 30 minutes).
  5. Flip brisket over in dish/pan, bake until browned on that side (15-30 minutes).
  6. Reduce heat to 350.
  7. Add beef stock to come up 1 inch in dish/pan.
  8. Cover with foil and bake one hour.
  9. While brisket is baking, saute onions in oil until caramelized (20-30 minutes).
  10. Combine remaining ingredients (salt through sugar) in a bowl and mix.
  11. Remove brisket from oven and top with caramelized onions and sauce.
  12. Cover again and bake until tender--2-3 hours.
  13. Remove brisket and slice.
  14. Place in serving dish and pour reserved pan juices over brisket.
  15. Serve!
  16. NOTE: Some believe it is better if cooked the night before and then re-heated for the meal the next day.
Recipe by The Taste Place at http://www.thetasteplace.com/2013/03/25/emerils-passover-brisket-tasty-and-tender-all-year-long/