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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By debbidoodah_4900539
Sewell, NJ
on September 26, 2011
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This is the best brisket recipie I've ever had. The meat is so delicious & juicy. Great as a sandwich with some grilled onions & crusty rolls or on the plate as a main course. Sometimes I switch up the tomato paste with bbq sauce. Thanks Emeril!
By swebb75
on May 12, 2011
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To the guy saying it was a waste of an expensive cut of meat -- you are buying your beef from the wrong place. Brisket should be one of the cheaper cuts of meat, ranging from $1.69/lb on good sale, to $2.99 (pretty much the most I will pay.
As for the recipe -- very good. I actually smoked the brisket for a bit first on my smoker...not enough to cook it, but enough to add flavor & get it up to temp. I cut the oven time down, too. The only thing I will say is that the essence recipe is *too hot*. Maybe he just means "use enough of it to coat the meat", but if you use it all (even at 1/3 strength on the cayenne it's too hot...depends on your taste, I guess.
As for the cooking temperature being too high...Since it is immersed in liquid, the meat doesn't get exposed to 350 degrees, closer to 212 or whatever. In a way it is like boiling it, but in its own juices and other goodies...not like you boil it in a pot of water and then serve it. Come on.
By Heike from Alabama
Alabama
on March 10, 2011
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The best tasting brisket ever. Although, not having the time, I cooked it in a pressure cooker and in less than 1.5 hours the "slow" cooked dinner was tender, juicy and on the table.
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