Barbecued Beef Brisket Sandwiches (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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Ingredients:
1 (5 to 6 pound) beef brisket, trimmed |
3 tablespoons essence, recipe follows |
3 1/2 teaspoons salt |
1 tablespoon olive oil |
4 cups barbecue sauce, recipe follows |
2 cups veal stock or low-sodium beef broth |
8 to 10 onion rolls, warmed |
Directions:
1. Preheat the oven to 325 degrees F.
2. Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.
3. 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.
4. Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.
5. Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.
6. 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.
7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
8. 2 1/2 tablespoons paprika
9. 2 tablespoons salt
10. 2 tablespoons garlic powder
11. 1 tablespoon black pepper
12. 1 tablespoon onion powder
13. 1 tablespoon cayenne pepper
14. 1 tablespoon dried oregano
15. 1 tablespoon dried thyme
16. Combine all ingredients thoroughly.
17. Yield: 2/3 cup
18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
19. Barbecue Sauce:
20. 4 cups ketchup
21. 1 cup finely chopped yellow onions
22. 1/2 cup Steen's 100% Pure Cane Syrup
23. 1/2 cup dry red wine
24. 2 tablespoons fresh lemon juice
25. 2 tablespoons Creole mustard
26. 2 tablespoons dark brown sugar
27. 1 tablespoon minced garlic
28. 1 tablespoon minced jalapenos
29. 1 tablespoon Worcestershire sauce
30. 1 teaspoon hot pepper sauce
31. 1 teaspoon salt
32. 1/2 teaspoon cayenne
33. Combine all the 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.
34. Yield: 5 cups
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