Emeril's Beer Braised Brisket

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: We Got Mail

Rated: 5 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
--
Level:
Intermediate
Yield:
6 to 8 servings

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Ingredients

4 slices of bacon, chopped
1 (2-pound) beef brisket
Essence, recipe follows
2 large onions, sliced thinly
4 cloves garlic, smashed
2 tablespoons tomato paste
1 (12-ounce) bottle beer (not dark)
1 cup beef broth
2 carrots, cut crosswise into 1 1/2-inch-thick pieces
1 boiling potato, cut into 1-inch pieces
1 turnip, cut into 1-inch pieces
Cooked buttered noodles, as accompaniment
1/2 cup minced fresh parsley leaves

Directions

Preheat the oven to 350 degrees F.

In a Dutch oven, cook bacon in 1 tablespoon water over moderate heat until crisp. Transfer to paper towels to drain. Pat brisket dry and season with salt, pepper and essence. Brown in bacon fat. Transfer brisket to platter. Add the onions to the Dutch oven and cook until softened, about 8 minutes. Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes, and turnips for the last 45 minutes.

Transfer the brisket and vegetables with a slotted spoon to a plate and keep warm, covered. Bring the braising liquid to a boil. Let sauce reduce over high heat until thickened. Season sauce, to taste, with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.

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.

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Comments & Reviews

recipe Emeril's Beer Braised Brisket
beth beaver, PA 10-11-2009
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Good, but better the next day
Rated: 4 stars out of 5

I prepared this recipe, as written, except for adjusting the cook temperature, per other reviews. After searing, I roasted... for 3 hours at 300- the texture of the brisket seemed just right. The flavors were good, but I honestly prefer brisket Texas-style or corned. To me, these flavors would lend just as well to a chuck roast, cooked in this manner, like a pot roast. Those I made it for seemed to enjoy it- we had it over homemade egg noodles with butter and parsley. I have to say that the next day the flavors really developed, and it was really delicious as an open-faced sandwich over buttered toast on crusty bread. I probably won't make again, due to my personal taste, but this is a good recipe.Read more
recipe Emeril's Beer Braised Brisket
Kristi Phelan, CA 02-20-2009
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Brisket was tender and broth was perfect as a gravy over mashed potatoes!
Rated: 5 stars out of 5

I did everything up to the point of adding the carrots potatos and turnips. At that point i removed the brisket and sliced it... into approx. ?" - ?" thick slices and put them back in the broth covered and continued cooking for about 30 to 45 min. until tender enough you can cut it with your fork. (Add more beef broth if the liquid is getting low, you don't want it to burn and you want pleanty of juice left for dipping.) And it makes an excellent cajun gravy over mashed potatoesRead more
recipe Emeril's Beer Braised Brisket
Kristi Sugar Land, TX 01-02-2009
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Very Good Brisket
Rated: 5 stars out of 5

I read other reviews before trying this recipe. Also I have cooked other briskets in the oven before and knew that a slow... cook is best for a tender brisket. I followed the recipe exactly, except for the cooking temp and time. I cooked mine at 300 for aprox 5 hours and then turned it to 275 for the last hour. It turned out very good! The key to a good brisket is slow and low. My family loved it and are always pleased with every Emeril recipe.Read more
recipe Emeril's Beer Braised Brisket
Lucy Flower Mound, TX 11-30-2008
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Great recipe for a dinner party
Rated: 5 stars out of 5

I have made this recipe several times and it is always a hit. Friends have asked me to make it again and again.
recipe Emeril's Beer Braised Brisket
Waylon Dacula, GA 11-18-2008
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Glorified Pot Roast
Rated: 2 stars out of 5

Just ok. It is a waste of a expensive piece of meat. Sandwiches from this were better than the original dish. I would not... recommend with a brisket cut. Read more
recipe Emeril's Beer Braised Brisket
Brett Philadelphia, PA 11-10-2008
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Aboslutely Amazing
Rated: 5 stars out of 5

This is probably the fifth time I've made this recipe and it keeps on getting better each time I make it. The meat is so... tender and the sauce is just amazing. Very easy to make and I suggest a using a dutch oven. A roasting pan will work but a dutch oven is better. My wife doesn't eat brisket and isn't a huge meat eater, but she eats this, that's how good it is!Read more