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Beer-Braised Stuffed Brisket Recipe

Beer-Braised Stuffed Brisket

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Louisiana Backroads

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

Showing 1-5 of 5

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  • on March 05, 2012

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    This was absolutely wonderful.

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  • on October 11, 2011

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    A+. Trim, I think, means trim all the fat. Not a smoking trim.

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  • on October 08, 2009

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    AWSOME RECIPE!!!!!! The brisket I bought was rather small after they trimmed the fat however, I cut it in half and scored the undersides of each half so the stuffing would have a place to fill in. I basically made a sadwich and tied it off with the twine. Everything worked the same and it turned out perfect.

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  • on July 05, 2007

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    delicous

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  • on April 25, 2005

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    We had just bought another brisket so this was a very welcome recipe. We even ground up some of it to use in the stuffing. The only change we made was using beef broth instead of beer (neither of us drink beer, so we didn't have any on hand. Absolutely wonderful flavors and we could hardly believe how tender the meat was. Love your show and hope to get to see you live one of these days.

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