Brisket with Emeril

I adore brisket. And I’d never had until about ten years ago when I tried Emeril’s recipe for it. Luckily, I happened upon this incredible recipe. Once a year or so I will make a big batch of this and freeze it. I get many meals from one brisket (the leftovers are fantastic on buns or if you buy refrigerated crescent roll dough and line muffin tins with them and fill them with shredded brisket).

You have to plan ahead for this recipe and make it the day before, because it needs to sit overnight. Then you just reheat it the next day. It is sublime. I’ve had so many compliments on this. My in-laws, traditional meat and potato folk, love it. A business associate of my husband’s from India came to dinner and was crazy about it, never before having heard of brisket. The sauce is sweet and a little spicy. It has layers of flavor because you start with studding the brisket with garlic, then browning the brisket, then you braise it in broth, then you add carmelized onions, chili sauce, ketchup, brown sugar and spices. The meat turns out moist and incredibly tender.  It’s a hit every time.

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12 Responses to Brisket with Emeril

  1. My mom always used to make the most amazing brisket–as a kid I called it “roast beast.” When I’ve tried to make it as an adult it’s always turned out a bit dry. Thanks for this.

  2. Alene says:

    I have a million recipes for brisket, and I try a new one every year. This one goes on the list. Thanks!! It sounds divine.

  3. Frugal Kiwi says:

    Gotta say, I’ve never been huge on brisket. Probably because a bunch of Texans kept trying to convince me, a confirmed pork barbecue Southerner, that brisket is a proper bbq meat. Maybe I’ve never had the RIGHT brisket.

  4. marthaandme says:

    This is not BBQ. It’s more like a really, really moist roast.

  5. I have a brisket in the freezer! I was going to corn it, but this sounds lovely as well.

  6. Yum! I’ve never eaten brisket. Not once. In my whole life. That I know of anyway…

  7. I think my husband would love me forever if I made this. Thanks for sharing!

  8. Oh my god, the muffin tin idea is great! And guess what – I have cooked, shredded brisket in the freezer right now too! (Are you afraid of my freezer yet?)

  9. marthaandme says:

    It works really well and is a nice quick thing to make. Not scared of your freezer!

  10. I’ve never cooked brisket but found it in Whole Foods the other week. A perfect recipe for autumn, I will have to give it a go. Thanks Brette.

  11. marthaandme says:

    I hope you like it. I don’t know if “chili sauce” translates to the UK though? Heinz makes the brand here and it is bottled like ketchup and is not super spicy.

  12. Alexandra says:

    Will have to try this on my husband next week on our “meat” day. I don’t eat much meat, but you have convinced me. He will be so grateful!

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