Prep 20 mins
Cook 3 hrs
From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance.
- 8 -10 lbs beef brisket
- garlic clove
- 1 quart low sodium beef broth
- 3 large onions, sliced
- 3 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoons Emeril's Original Essence (purchase or use Emeril Lagasse's Essence)
- 1 teaspoon fresh ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup kosher for passover ketchup
- 1 cup kosher for passover chili sauce
- 1 cup brown sugar
- Preheat oven to 500 degrees F.
- Using a paring knife and your finger, stuff brisket all over with garlic. (I think this means to make slits in the meat and stuff small pieces of garlic into those slits and I would rub all over with garlic, to taste).
- 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.
- 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 onions aside.
- 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.).
My mom actually passed this recipe along to me, and now it's a new-classic in our family. We make it for Passover and Chanukah and any gathering that calls for great quantities of delicious beefy goodness! What we do, however, is make it the day before we want to serve it, let it chill overnight, then scrape off the solidified fat from the juices, slice off the fat cap, slice the beef and then return it all to the pan, covered, to reheat for the evening's festivities. It makes for a much more relaxed meal.
Very good! As we are not too fond of sweet main meals, I left the sugar out all together, but there was still plenty sweetness from the ketchup and chili sauce. Very flavorful even without all that sugar.
Iâ€™ve halved this recipe successfully when I had a smaller brisket to work with, though I did not halve the stock. I have to use a fairly deep pan for all that stock, so to get the meat brown, I do the initial baking in the top third of the oven and then put it on a lower rack later. Sugar in the raw substitutes well for brown sugar. I do not strain the cooking liquid or serve it with the meat because it makes a really stellar soup base.