Passover Brisket

Recipe Ingredients

8 lbs	3632g / 128oz	Brisket - (to 10 lbs)
		Garlic cloves - to taste
1		Beef stock (unsalted or low salt)
3		Onions - sliced (large)
3 tablespoons	45ml	Vegetable oil
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Emeril's Original Essence - see * Note
1 teaspoon	5ml	Freshly-ground black pepper - or to taste
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Garlic powder
1 cup	237ml	Ketchup
1 cup	237ml	Chili sauce
1 cup	160g / 5.6oz	Brown sugar

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 500 degrees. 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. 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.)

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A33) - from the - TV FOOD NETWORK

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