Emeril's Beer Braised Brisket

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This recipe was very good, and quite tasty. I'm not a big bbq brisket person, so I thought this recipe was a nice alternative. I used a stoneware baker and found that my braising time was about 5 hours at 350 degrees. I ended up putting in the potatoes and carrots in about an hour before finishing and they seemed perfectly cooked.

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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!

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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.

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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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I made this for my son's christening party. I cooked in a 6 qt crock pot for 11 hours and it was a hit with everyone.

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My husband accidentally bought a 4-pound brisket when I asked for a pot roast last week. I thought braising would be a good way to cook it, and decided to try this recipe. It was AMAZING. The sauce is packed with fantastic flavor, and the meat came out tender and succulent. I didn't have any of the veg, so we left them out. I also made a bundle of fresh thyme and oregano and dropped it into the braising liquids instead of including dried herbs in the rub. Our only complaint is that the sauce was really greasy; I'd recommend spooning off most of the bacon fat and/or trimming as much off the bottom of the brisket as possible. We will definitely be using this recipe again.

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I tried the Texas Beef Brisket recipe before trying Emeril's beer braised. Both were good, but the Texas one is more how I would imagine brisket to taste, whereas Emeril's tasted similar to a chuck roast recipe I made awhile back (not in a bad way. The flavors blended together well and made for a rich, savory taste, though not overpowering

I followed the advice of other reviewers and modified the temperature to 300 degrees instead of 350, then decreasing to 275 degrees for the last hour.. Also increased the cooking time to 5 hrs for the beef.

I also drastically increased the amount of veggies, since I love stewed veggies and didn't want to have to cook a separate veggie dish. I used 3 medium sized potatoes and just over 1 lb of carrots. Stuck the veggies in ~ 1 hr before taking the beef out, but they weren't fully cooked so I had to stick them back in the oven. Next time I'll try sticking them in 1.5-2 hrs prior to taking the beef out.

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First time making brisket and I will certainly be making it again! The turnips were a nice touch -- but I think next time I will only cook them for the last 35 minutes or so as they were somewhat overdone. One thing is that I did turn down the heat to 300 for 3 hours and only bumped it up to 350 for the last 45 minutes.Other than that, followed the recipe to a T. Good stuff.

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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.

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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 potatoes