Thursday, March 26, 2009

Barbecue Brisket

We made this at school as part of our cooking techniques unit, and I had to share the recipe. It is SO good! I would think you could put it at lower temp and cook it all day while you're gone at work if you need to....would be a great meal to come home to!

Definitely don't know how to get a decent picture of a huge hunk of meat...

Barbecued Beef Brisket Sandwiches
Emeril Lagasse

Prep time: 15 minutes Cook time: 5 hours Serves: 8 to 10
1 (5 to 6 lb) beef brisket, trimmed
3 T Essence
3 ½ t salt
1 T olive oil
4 c Barbecue sauce
2 c low sodium beef broth
8 to 10 rolls, warmed

Preheat the oven to 325 F.
Season the brisket on both sides with the Essence and 1 ½ t of the salt.
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 t salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 ½ hours. (**If unable to find low sodium beef broth, use regular broth and omit the salt in this step.)
Turn the meat over, cover again, and continue baking for another 2 ½ 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.

Essence Creole Seasoning (also referred to as Bayou Blast)
Emeril Lagasse
Yield: 2/3 c

2 ½ T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme
Combine all ingredients thoroughly.