Braised Brisket Of Beef Recipe

• 5 x to 6 pounds Beef brisket
• 4 x Garlic cloves sliced Salt to taste Cayenne pepper to taste see * Note
• 2 Tbsp. Extra virgin olive oil
• 4 c. Julienne onions Freshly-grnd black pepper to taste
• 24 ounce Dixie beer - (2 cans)
• 1 c. Water
• 1/2 lb Roasted new potatoes Horseradish Sauce see * Note
• 1/2 c. Fried shallot crusts
• 2 Tbsp. Minced chives
• 2 Tbsp. Brunoise red peppers

1. Preheat the oven to 400 degrees.
2. With a sharp knife, make about 10 slits in the brisket.
3. Stuff each hole with 2 to 3 slices of the garlic.
4. Season the meat with salt, cayenne and Emeril's Essence.
5. In a large saute/fry pan, heat the oil.
6. When oil is warm, sear the meat proportionately, for 2 to 3 min on all sides.
7. Transfer the meat to a large Dutch oven with a lid.
8. Bake, uncovered, for about 45 min.
9. Remove the pot from the oven.
10. In a mixing bowl, toss the onions with salt, cayenne and Essence.
11. Arrange the onions around the meat.
12. Add in the beer and water.
13. Cover and return the pot to the oven.
14. Reduce heat to 350 degrees and continue baking for 2 1/2 hrs, or possibly till tender.
15. Turn the meat over twice during baking.
16. If the liquid evaporates too much, add in another can of beer and 1/2 c. water.
17. Remove the meat from the pan and reserve the liquid.
18. Slice the meat into individual portions.
19. Mound the roasted potatoes in the center of the plate.
20. Carve the brisket and lay over the potatoes.
21. Spoon the Horseradish Sauce over the meat.
22. Garnish with fried shallot crusts, chives and brunoise peppers.
23. This recipe yields 12 servings.
24. Comments: The fried shallot crusts are julienned shallots, marinated in a warm sauce, dredged in flour, and deep-fried till golden brown.

brisket, garlic, extra virgin olive oil, julienne onions, water, horseradish sauce, shallot crusts, chives, brunoise red peppers

Taken from cookeatshare.com/recipes/braised-brisket-of-beef-90409 (may not work)