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Braised Brisket Of Beef

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Essnce02	12	Servings

INGREDIENTS

5	lb	Beef brisket, 5 to 6
4		Garlic cloves, sliced
		Salt, to taste
		Cayenne pepper, to taste
		Emeril's Essence, see * Note
2	T	Olive oil
4	c	Julienne onions
		Freshly-ground black pepper
		to taste
24	oz	Dixie beer -, 2 cans
1	c	Water
1/2	lb	Roasted new potatoes
		Horseradish Sauce, see *
		Note
		=== GARNISH ===
1/2	c	Fried shallot crusts
2	T	Chopped chives
2	T	Brunoise red peppers

INSTRUCTIONS

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 2 1/2
hours, or until tender. Turn  the meat over twice during baking. If the
liquid evaporates too much,  add another can of beer and 1/2 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
- http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  11-24-1996  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 417 Calories From Fat: 275 Total Fat: 30.5g Cholesterol: 102.1mg Sodium: 2327.3mg Potassium: 646.1mg Carbohydrates: 5.6g Fiber: <1g Sugar: 2.3g Protein: 28.4g