Best 3 Passover Brisket By Emeril Recipes

PASSOVER BRISKET BY EMERIL

Steps:

• Preheat oven to 500 degrees F.
• Using a paring knife and your finger, stuff brisket all over with garlic. (I think this means to make slits in the meat and stuff small pieces of garlic into those slits and I would rub all over with garlic, to taste).
• Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides.
• Reduce oven temperature to 350 degrees F.
• Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
• While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes.
• Set onions aside.
• Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients.
• Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours.
• Remove brisket to a carving board and slice.
• Strain reserved cooking liquids and pour over sliced brisket.
• Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.).

PASSOVER BRISKET

Steps:

• Preheat oven to 500 degrees F.
• Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
• While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
• Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)
• Brisket is better if made a day in advance.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PASSOVER BRISKET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Puree plum tomatoes with juice in a food processor; set aside.
• Trim any remaining excess fat from the brisket. Generously season both sides with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Heat olive oil in a Dutch oven over medium-high heat. Add brisket and brown very well, 4 to 5 minutes per side. Transfer to a plate and set aside.
• Reduce heat to medium-low and add remaining olive oil, onions, and garlic. Cook, stirring frequently, until quite brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook for about 2 minutes, scraping the browned bits of food off the bottom with a wooden spoon.
• Add pureed tomatoes, carrots, and celery and stir well to combine. Return brisket to the pot, spooning some of the liquid and vegetables over it.
• Cover and transfer to the preheated oven. Cook until brisket is very tender, about 3 hours, carefully turning the meat halfway through.
• Remove from the oven and let cool slightly, 10 to 15 minutes. Carefully remove brisket to a cutting board and slice across the grain into 1/4-inch thick slices.
• Transfer sauce and vegetables to a food processor and process until smooth. Adjust seasoning with salt and pepper if necessary.
• Return sauce to the pot and place sliced brisket in the sauce. Warm over medium-low heat for 5 minutes before serving.