Passover Brisket By Emeril Food

BEAUTIFUL BRISKET BROTH SOUP

Steps:

• Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
• Melt the butter in a wide deep pan and then sauté onions and garlic until translucent. Sauté mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.
• Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
• Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.
• Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.

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 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.).