Brisket with EmerilPosted by in Food
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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