Barbecued Beef Brisket Sandwiches

• 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

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.
4. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side.
5. Transfer to a large roasting pan.
6. Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well.
7. Pour the mixture over the brisket and cover tightly with aluminum foil.
8. Bake for 2 1/2 hours.
9. Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.
10. Let stand for 15 minutes before carving.
11. Slice the meat across the grain and arrange onto warm onion rolls.
12. Serve with the pan juices spooned over each sandwich.
13. 2 1/2 tablespoons paprika
14. 2 tablespoons salt
15. 2 tablespoons garlic powder
16. 1 tablespoon black pepper
17. 1 tablespoon onion powder
18. 1 tablespoon cayenne pepper
19. 1 tablespoon dried oregano
20. 1 tablespoon dried thyme
21. Combine all ingredients thoroughly.
22. Yield: 2/3 cup
23. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
24. 4 cups ketchup
25. 1 cup finely chopped yellow onions
26. 1/2 cup Steen's 100% Pure Cane Syrup
27. 1/2 cup dry red wine
28. 2 tablespoons fresh lemon juice
29. 2 tablespoons Creole mustard
30. 2 tablespoons dark brown sugar
31. 1 tablespoon minced garlic
32. 1 tablespoon minced jalapenos
33. 1 tablespoon Worcestershire sauce
34. 1 teaspoon hot pepper sauce
35. 1 teaspoon salt
36. 1/2 teaspoon cayenne
37. Combine all the ingredients in a large mixing bowl.
38. Stir to mix well.
39. Use immediately, or store in an airtight container in the refrigerator for up to three days.
40. Yield: 5 cups

beef brisket, salt, olive oil, barbecue sauce, veal stock, onion

Taken from www.foodnetwork.com/recipes/emeril-lagasse/barbecued-beef-brisket-sandwiches-recipe.html (may not work)