Passover Brisket

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Rated 5 stars out of 5
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  • Read 94 Reviews
Total Time:
3 hr 40 min
Prep
20 min
Cook
3 hr 20 min
Yield:
8 to 10 servings
Level:
--
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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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Newest Ratings and Reviews

Read all 94 reviews

  • on April 20, 2013

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    Not only did I use this recipe for MY first time cooking brisket for Passover, I ALSO used it when cooking brisket for my Temple's 2nd Night Seder and it was an ABSOLUTE hit! Since Passover (in the last month ALONE I have cooked 7 more BRISKETS with promises to cook several more for friends both in and out of my Temple! The ONLY thing I would (and have changed when I prepare it is to use substantially MORE of the "Essence" spice AND once the brisket has chilled prior to my slicing it, I run the juices through my VitaMix to make the gravy smooth. Also, to thicken gravy and to make it "Kosher for Passover" I used potato starch to thicken the gravy...otherwise, a good old fashion Cajun style roux in my cast iron pot does the job just fine!

    people found this review Helpful.
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  • on March 31, 2013

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    Amazingly AWESOME.

    people found this review Helpful.
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  • on March 18, 2013

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    My Mom makes this brisket every year for Passover and it is amazing. Cook it the day before, slice it and let it sit in the sauce overnight. Very easy to make and comes out perfect every time!

    people found this review Helpful.
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