Zachary's Favorite Brisket

By commercecook

The brisket is better if made a day ahead. It can also be frozen and reheated in a 325 degree oven for about 3 hours. Lately, I've found that leaving the frozen brisket out for a few hours, then putting it in the oven until it's hot is a better plan. I use a metal pan to cook the brisket and a glass dish to serve or freeze.

Ingredients

• 8-10 pounds beef brisket
• garlic cloves
• 1 quart low sodium beef broth
• 3 large onions, sliced
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 2 teaspoons Emeril's Original Essence (I make my own. See seasonings section.)
• 1 teaspoon pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup ketchup
• 1 cup chili sauce. (I use the whole bottle, 12 ounces)
• 1/8 cup light brown sugar (The original recipe calls for 1/4 to 1/2 cup but it's too sweet for me.)

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 500 degrees. (See step 3 for an alternative way to brown.)

2. Using a paring knife, cut slits in the brisket. Stuff small pieces of garlic into the slits.

3. Place brisket in a baking dish or casserole and bake until browned on top, remove from the oven, turn brisket, and return to the oven until browned on both sides. (I find it easier to use a metal pan and put it under the broiler until brown.)

4. Reduce oven temperature to 350 degrees.

5. Add enough beef stock to casserole to come up 1 inch on side of pan, cover with foil and bake 1 hour.

6. 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.

7. Combine remaining ingredients.

8. Remove brisket from oven after 1 hour. At this point, I take the brisket out of the pan and add caramelized onions and all remaining ingredients to the pan and stir. I return the brisket to the pan and, using a quarter cup measuring cup, pour some of the sauce and onions on top of the brisket.

9. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours.

10. Remove the brisket from the pan to cool. Cool the sauce. Use immersion blender or food processor to puree the onions and sauce.

11. Slice brisket and return to casserole dish. Pour liquid on top making sure that the sauce gets between the slices. There will be leftover sauce.