Passover Brisket

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Passover

Rated: 5 stars out of 5Rate itRead users' reviews (71)

RECIPE
COMMENTS & REVIEWS(71)

Cook Time:
3 hr 20 min
Level:
--
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 3 hr 20 min
Total:: 3 hr 40 min

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Ingredients

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Directions

Preheat oven to 500 degrees F.

Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

Brisket is better if made a day in advance.

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

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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Comments & Reviews

recipe Passover Brisket
Nasseam Irving, TX 09-12-2009
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Made this was July 4th and it was a hit!
Rated: 5 stars out of 5

I made this for July 4th - I live in TX so it is hot especially in July and didn't want my husband or I to be a slave to the... grill - we did all the prep in the morning and let it could for about 6 hours in the oven and served it with potato salad, hamburger buns and other sides. I made it low and slow as others recommended - rather than putting on high heat initially, got two-5 lb briskets, I doubled the dry ingredients and it was a hit!!! We fed 16 adults with NO leftovers. Literally falling apart and wonderful. We will make this again. Read more
recipe Passover Brisket
null null, null 04-08-2009
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I love Emeril's recipe
Rated: 5 stars out of 5

Here is one for a smaller brisket too - Just sharing a well-traveled passover brisket recipe: I love this version, which... cooks slowly in red wine and stock creating its own gravy: http://miocibo.com/2009/04/08/beef-brisket-passover-recipe/Read more
recipe Passover Brisket
Michael Washington, DC 03-29-2009
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OK, a dumb question....
Rated: 3 stars out of 5

So, the recipe calls for "garlic cloves" and says "stuff brisket all over with garlic." For a strictly-by-the-recipe cook... like me, the obvious question is how many garlic cloves? I know I can't really stuff it "all over," but since everybody seems to have figured out how to make this recipe taste delicious, can somebody tell me, in Cooking for Dummies language, what I'm supposed to do with the garlic? Thanks!! Read more
recipe Passover Brisket
j TUCSON, AZ 03-01-2009
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Emeril has No Clue What a Passover IS!
Rated: 1 stars out of 5

i have been searching for passover recipes (2009) and noticed this recipe form Emeril. First -he has no clue what a passover... recipes it and what ingredients make a PASSOVER recipe KOSHER for Passover. Key word is KOSHER here Emeril. Try the Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks! Recipe by Sara Moulton. It is great and is Kosher when using Kosher wine and Chicken soup stock. My guests rave over it I have tried his Emeril Essence and it is awful! I find all emeril's recipes I have tried are not as good as the reviews. You always have to edit it. JR- Read more
recipe Passover Brisket
ANICA Hamilton, VA 02-22-2009
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Mmmmmmm....
Rated: 5 stars out of 5

Best Brisket I ever had.
recipe Passover Brisket
Anonymous 04-20-2008
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WOW!!!
Rated: 5 stars out of 5

Best brisket I ever had & I know my brisket said my 78 year old uncle. The rest of my family agreed as did the approx 40... people that attended my friend's communal sedar on the other side of the country. I was skepical but after reading the reviews, I decided to try Emeril's recipe & now the brisket torch has been passed from my mom to me. Thanks Emeril for this awesome recipe.Read more