braised brisket of beef

Categories
emeril
Yield
12 servings
MeasureIngredient
5.00 pounds beef brisket; (up to 6)
4.00  garlic cloves; sliced
salt; to taste
cayenne pepper; to taste
emeril's essence; see * note
2.00 tablespoon olive oil
4.00 cup julienne onions
freshly-ground black pepper; to taste
24.00 ounce dixie beer -; (2 cans)
1.00 cup water
½ pounds roasted new potatoes
horseradish sauce; see * note
=== garnish ===
½ cup fried shallot crusts
2.00 tablespoon chopped chives
2.00 tablespoon brunoise red peppers

* Note: See the "Emeril's Essence Information" and "Horseradish Sauce" recipes which are included in this collection.

Preheat the oven to 400 degrees. With a sharp knife, make about 10 slits in the brisket. Stuff each hole with 2 to 3 slices of the garlic. Season the meat with salt, cayenne and Emeril's Essence. In a large saute pan, heat the oil. When oil is hot, sear the meat evenly, for 2 to 3 minutes on all sides. Transfer the meat to a large Dutch oven with a lid. Bake, uncovered, for about 45 minutes. Remove the pot from the oven. In a mixing bowl, toss the onions with salt, cayenne and Essence. Arrange the onions around the meat. Add the beer and water. Cover and return the pot to the oven. Reduce heat to 350 degrees and continue baking for 2½ hours, or until tender. Turn the meat over twice during baking. If the liquid evaporates too much, add another can of beer and ½ cup water. Remove the meat from the pan and reserve the liquid. Slice the meat into individual portions.

Mound the roasted potatoes in the center of the plate. Carve the brisket and lay over the potatoes. Spoon the Horseradish Sauce over the meat. Garnish with fried shallot crusts, chives and brunoise peppers. This recipe yields 12 servings.

Comments: The fried shallot crusts are julienned shallots, marinated in a hot sauce, dredged in flour, and deep-fried until golden.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-24-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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