“Feel the Love” with Emeril’s Passover Brisket

| March 27, 2013

brisket with essenceBrisket recipes to a Jewish Eastern European family are what Sunday Sauce is for Italian’s.  These are meant to represent the best foodie culture that a family has to offer and there is generally great pride in the secret family recipe. 

Who would have thought that our family’s secret Passover Brisket recipe is actually Emeril Lagasse’s signature version straight from New Orleans? Why, because we have tried all of the brisket recipes made with ginger ale, ginger snaps, onion soup, etc. and they all pale in comparison.

Emeril’s version cooks to perfection by simply following his instructions and never fails to be a crowd pleaser. Of course it is “Bammed” with his Essence (Creole Seasoning) which makes it “finger licking good.”  I think it is also the caramelized onion that adds that special scrumptious flavor.

The best part of Emeril’s cooking method is that it results in the perfect texture, that is just juicy and tender enough, without falling apart. I’ll wager that once you try it, not only will it be your family’s secret recipe as well, but one that you will make over and over throughout the year.

 

Happy Passover and Enjoy!

Emeril’s Passover Brisket Recipe

Ingredients:brisket plate

  • 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

“Tish’s Note”- I leave out the cayenne to create a milder flavor

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.

 

Charlotte “Tish” Goldblatt
cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH!

 

 

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