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Thursday, June 11, 2009
When everyone was out here this past weekend for Dallin's baby blessing, we had a BBQ with our two families and we made this really delicious brisket. Here is the recipe for those that were wanting it.
Barbecued Beef Brisket Sandwiches
Courtesy of Emeril Lagasse
8 to 10 servings
- 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
Preheat the oven to 325 degrees F.
Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.
Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.
Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.
Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.
Let stand for 15 minutes before carving. Slice the meat across the grain and arrange onto warm onion rolls. Serve with the pan juices spooned over each sandwich.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Barbecue Sauce:
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup Steen's 100% Pure Cane Syrup
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapenos
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne
Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days.
Yield: 5 cups
Note: We made it a little differently. I'm sure following the recipe exactly will produce a very delicious brisket, but if you want a taste like the one we had, this is what we did differently. For the sake of time, we didn't brown the meat on both sides before putting in the oven, and it was still delicious and tender. Instead of putting 3 Tablespoons of the essence seasoning on it, we used the whole 2/3 cup that the recipe makes. This was an accident, but I think it tased really good that way, though prehaps a little on the spicy side for some. (I believe you can also buy the essence already made at the grocery store.) Again, for the sake of time we didn't make Emeril's barbecue sauce, we just used a bottle of regular old BBQ sauce (Tony Romas if you want the specific brand), I'm sure any brand will work.