Passover Brisket

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Passover

Rated: 5 stars out of 5Rate itRead users' reviews (75)

RECIPE
COMMENTS & REVIEWS(75)

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
Roni Glen Cove, NY 02-08-2010
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Not just for Passover- unbelievably DELICIOUS
Rated: 5 stars out of 5

Made this for my superbowl party. Wonderful flavors and people were soaking up the sauce with rolls. Everyone was raving and... said it was one of hte most delicious dishes they had. Unfortunately for me, it was so good there were no leftovers. The only thing I did differently was brown the meat in a dutch oven on top of the stove instead of in the stove. I also let it sit for 45 min. before I carved it.Read more
recipe Passover Brisket
Heather Natick, MA 02-05-2010
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This rivals my mother-in-laws brisket!
Rated: 5 stars out of 5

We made this as an experiment - thinking we could never beat our family age-old recipe for brisket. Wow! This recipe FAR... exceeded expectations for flavor and texture. This is our new go-to recipe whenever brisket is on the menu. We had to pull ourselves away from nibbling it - straight out of the oven. Thank you Emeril!Read more
recipe Passover Brisket
JULIE elkridge, MD 12-21-2009
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YUM !
Rated: 5 stars out of 5

I have made this brisket 3 times and each time it was hit. My husbands family is Jewish and even his grandmother raved about... how good it is. Apparently not a kosher dish, so beware. A great recipe for anytime of the year.Read more
recipe Passover Brisket
Aileen Orlando, FL 12-18-2009
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Super Fantastic Brisket
Rated: 5 stars out of 5

My roommate had been requesting me to cook brisket for about six months... and one day I decided I would just go for it and... throw a dinner party for our friends . I was very nervous...due to my lack of experience... ie, my culinary expertise includes: Pouring cereal into a bowl, an occassional chicken breast on the george foreman, and asian chickenlettuce wraps i made for a pot luck. The Lettuce Wraps and chicken breat are recent developments :) Anyway.. I researched tons and tons of recipes - and asked opinions etc... My boyfriend asked me to make this one... due to all of the good reviews. I took off the whole day from work to prepare... To make a long story short... Ten Pounds of Brisket, Twelve People, No left Overs! Everyone Asked for the recipe and comments included:it was seriously (effing) good, Send Me the Recipe... I want my mom to make it, Give me this recipe!, I am impressed, Best Brisket I ever had, and when are you making this again? The recipe was easy to follow, easy to prep, etc... Thanks so much! I recommend this to anyone :) Happy Holidays. Warning: Your house will probably smell like brisket for a few days...as will you and your clothes... just a quick FYI Read more
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