Braised Beef Brisket for Passover

Votes: 4

Time: 3 hours 40 minutes
Complexity: easily
Servings: 8 - 10

A detailed recipe for preparing a meat dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3.6 - 4.5 kg of beef brisket
Garlic cloves
1 liter of beef broth (unsalted or low-salt)
2 large onions, sliced
3 tablespoons of vegetable oil
2 teaspoons of salt
2 tsp Emeril's Aromatic Spice Blend (see ingredients below)
1 teaspoon ground black pepper to taste
1 tsp onion powder
1 teaspoon garlic powder
1 cup ketchup
1 tbsp. chili sauce
1 cup brown sugar

Creole Spice Mix:

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp dried oregano leaves
1 tbsp dried thyme
Mix all the spices thoroughly. and store in an airtight container

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, ketchup, chili sauce, brown sugar, garlic powder, onion powder, ground cayenne pepper, thyme, paprika

Cooking the dish according to the recipe:

Preheat oven to 260°C.

Using a paring knife or your fingers, stud the brisket with garlic. Place the meat on a baking sheet or in a ceramic dish and roast until the surface is golden brown.

Remove the pan from the oven, flip the brisket over, and return it to the oven to brown on both sides. Reduce the oven temperature to 180°C (350°F). Pour in enough beef broth to come 2.5 cm (1 inch) up the sides of the brisket, cover with foil, and roast for 1 hour.
While the brisket is cooking, heat a large skillet over medium-high heat and cook the onion in the vegetable oil, stirring occasionally, until caramelized and most of the liquid has evaporated, about 20 minutes.

After an hour, remove the brisket from the oven and add the caramelized onions and all remaining ingredients. Cover again and continue roasting until the meat is very tender but not falling apart, another 2-3 hours.
Transfer the brisket to a cutting board and slice. Strain the remaining juices and pour them over the sliced beef. Return the brisket to the pan and let it cool, then serve the next day. (Reheat in the oven.)

It is better to prepare this dish in advance, 1 day in advance.

Categories:

recipe / Dinner / Festive dishes / Easter / Main courses / Meat / Sauces / Seasonings / Jewish cuisine / Emeril Lagasse

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