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
- 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
- Preheat oven to 500 degrees.
- Trim fat cap off brisket.
- Poke holes in brisket with paring knife, insert garlic slivers on both sides.
- Put brisket in baking dish/pan, bake until browned on top (about 30 minutes).
- Flip brisket over in dish/pan, bake until browned on that side (15-30 minutes).
- Reduce heat to 350.
- Add beef stock to come up 1 inch in dish/pan.
- Cover with foil and bake one hour.
- While brisket is baking, saute onions in oil until caramelized (20-30 minutes).
- Combine remaining ingredients (salt through sugar) in a bowl and mix.
- Remove brisket from oven and top with caramelized onions and sauce.
- Cover again and bake until tender--2-3 hours.
- Remove brisket and slice.
- Place in serving dish and pour reserved pan juices over brisket.
- Serve!
- 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 https://www.thetasteplace.com/emerils-passover-brisket-tasty-and-tender-all-year-long/
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