Ingredients
- 1 beef brisket
- Emeril's Essence
- salt and pepper
- 1 large spanish onion, sliced
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 can beef broth
- 1 bottle Groslch beer
- potatoes, peeled and quartered
- carrots, peeled and chunked
Preparation
Step 1
Season the brisket generously with salt, pepper and Essence. Sear on all sides in a pan with olive oil. Take out of the pan. Put the onions in the pan and saute until just starting to turn clear, add garlic and tomato paste. Stir in tomato paste. It will be thick and dry, but you have toake the rawness out of the tomato paste by cooking it for about 2 minutes. Add the brisket back to the pot . Pour beer and broth over. Cover and bake for about 2 1/2 - 3 hours. During the last hour of cooking, add the carrots and potatoes. When the roast is done, take it out of the pot and let it rest. While it's resting, thicken the gravy in the pot by adding corn starch and water slurry. Slice the roast and add it back to the pot. Serve over egg noodles and crusty bread.