Ingredients: |
Ingredients: 1 (5 to 6 pound) beef brisket, trimmed
3 Tbsp Essence, recipe follows
3½ tsp salt
1Tbsp olive oil
4 c. Barbecue Sauce, recipe follows
2 c. veal stock or low-sodium beef broth
8 to 10 onion rolls, warmed
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2½ Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
Barbecue Sauce:
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup dry red wine
2 Tbsp fresh lemon juice
2 Tbsp Creole mustard
2 Tbsp dark brown sugar
1 Tbsp minced garlic
1 Tbsp minced jalapenos
1 Tbsp Worcestershire sauce
1 tsp hot pepper sauce
1 tsp salt
1/2 tsp cayenne
1/2 cup Steen's 100% Pure Cane Syrup
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Directions: |
Directions:Barbecue Sauce:
Combine all barbecue sauce ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days. (Yield: 5 cups).
- Preheat the oven to 325°F.
- Season the brisket on both sides with the Essence and 1½ tsp of the salt. Then heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.
- Combine the barbecue sauce, stock, and the remaining 2 tsp salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2½ hours. Turn the meat over, cover again, and continue baking for another 2½ hours, or until very tender. Let stand for 15 minutes before carving. Slice the meat across the grain and arrange onto warm onion rolls. Serve with the pan juices spooned over each sandwich. |
This recipe for Barbecued Beef Brisket Sandwiches is from