Braised Brisket of Beef

12 servings
  • 5 to 6 pounds beef brisket
  • 4 garlic cloves, sliced
  • Salt and cayenne
  • Essence, recipe follows
  • 2 tablespoons olive oil
  • 4 cups julienned onions
  • Freshly ground black pepper
  • 2 cans (12 ounces each) Dixie beer
  • 1 cup water
  • Garnish:
  • 1/2 pound roasted new potatoes
  • 1/2 cup fried shallot crusts (julienned shallots, marinated in hot sauce, dredged in flour and fried until golden)
  • 2 tablespoons chopped chives
  • 2 tablespoons brunoise red peppers
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees F. With a sharp knife, make about 10 slits in the brisket. Stuff each hole with 2 to 3 slices of the garlic. Season the meat with salt, cayenne and Essence. In a large saute pan, heat the oil. When oil is hot, sear the meat evenly, for 2 to 3 minutes on all sides. Transfer the meat to a large Dutch oven with a lid. Bake, uncovered, for about 45 minutes. Remove the pot from the oven. In a mixing bowl, toss the onions with salt, cayenne and Essence. Arrange the onions around the meat. Add the beer and water. Cover and return the pot to the oven. Reduce heat to 350 degrees and continue baking for 2 1/2 hours, or until tender. Turn the meat over twice during baking. If the liquid evaporates too much, add another can of beer and 1/2 cup water. Remove the meat from the pan and reserve the liquid. Slice the meat into individual portions.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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