Save Recipe Print
Total:
3 hr 40 min
Prep:
20 min
Cook:
3 hr 20 min
Yield:
8 to 10 servings

Ingredients

Essence (Emeril's Creole Seasoning):

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):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Beef Brisket

Recipe courtesy of Tyler Florence

Oklahoma Joe's Smoked Brisket Flat

Recipe courtesy of Jeff Stehney

Texas Oven-Roasted Beef Brisket

Recipe courtesy of Tom Perini

Slow Cooker Brisket with Brown Gravy

Recipe courtesy of Sandra Lee

Brisket

Recipe courtesy of Michael Symon

Brisket

Recipe courtesy of Trisha Yearwood

Brisket

Recipe courtesy of Irene Wolpin

Brisket

Recipe courtesy of Anita Jacobson

Browse Reviews By Keyword