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Add a photoServings: 8
Ingredients
- 8 lb brisket - (to 10 lbs)
- Â Â Garlic cloves to taste
- 1 quart beef stock (unsalted or possibly low salt)
- 3 lrg onions sliced
- 3 Tbsp. vegetable oil
- 2 tsp salt
- 2 tsp Emeril"s Original Essence see * Note
- 1 tsp freshly-grnd black pepper or possibly to taste
- 1 tsp onion pwdr
- 1 tsp garlic pwdr
- 1 c. ketchup
- 1 c. chili sauce
- 1 c. brown sugar
Directions
- 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 possibly casserole and bake till browned on top, remove from oven, turn brisket and return to oven till browned on both sides. Reduce oven temperature to 350 degrees. Add in sufficient 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/fry onions in vegetable oil, stirring occasionally, till caramelized and most liquid has evaporated, about 20 min. Set aside.
- Remove brisket from oven after one hour and add in caramelized onions and all other ingredients, moving meat around to combine ingredients. Cover and continue to bake till very tender but not falling apart, another 2 to 3 hrs.
- 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 cold, then served the next day. (Reheated in oven.)
- This recipe yields 8 to 10 servings.
- Comments: Brisket is better if made a day in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 712g | |
| Recipe makes 8 servings | |
| Calories 1103 | |
| Calories from Fat 654 | 59% |
| Total Fat 72.64g | 91% |
| Saturated Fat 21.82g | 87% |
| Trans Fat 0.13g | |
| Cholesterol 242mg | 81% |
| Sodium 6960mg | 290% |
| Potassium 1668mg | 48% |
| Total Carbs 40.75g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 35.89g | 24% |
| Protein 68.87g | 110% |
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