from Essence of Emeril
-8 to 10
beef stock (unsalted or low salt)
large onions, sliced
tablespoons vegetable oil
teaspoons Emeril’s Original Essence
teaspoon freshly ground black pepper to taste
teaspoon onion powder
teaspoon garlic powder
cup chili sauce
cup brown sugar
Preheat oven to 500ºF.
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 350ºF. 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 sauté
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.
Yield: 8 to 10 servings