Barbecued Beef Brisket Sandwiches
- 1 (5 to 6 pound) beef brisket, trimmed
- 3 tablespoons Essence, recipe follows
- 3 1/2 teaspoons salt
- 1 tablespoon olive oil
- 4 cups Barbecue Sauce, recipe follows
- 2 cups veal stock or low-sodium beef broth
- 8 to 10 onion rolls, warmed
Preheat the oven to 325 degrees F.
Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.
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.
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.
Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.
Let stand for 15 minutes before carving. Slice the meat across the grain and arrange onto warm onion rolls. Serve with the pan juices spooned over each sandwich.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Barbecue Sauce:
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup Steen's 100% Pure Cane Syrup
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapenos
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne
Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days.
Yield: 5 cups
Recipe courtesy of Emeril Lagasse, 2005
Recipe courtesy of Bobby Flay