Best 2 Passover Brisket By Emeril Recipes
Passover is a joyous holiday celebrated by Jewish people around the world, commemorating the liberation of the Israelites from slavery in Egypt. It's a time for family, friends, and delicious food. If you're looking for a special dish to serve at your Passover feast, look no further than Emeril Lagasse's Passover brisket. This mouthwatering dish is sure to impress your guests and make your holiday meal memorable.
Check out the recipes below so you can choose the best recipe for yourself!
PASSOVER BRISKET BY EMERIL
From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance.
Provided by Oolala
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.).
Nutrition Facts : Calories 942.8, Fat 38.8, SaturatedFat 12.5, Cholesterol 281.2, Sodium 1741, Carbohydrate 47.2, Fiber 3.2, Sugar 39.5, Protein 96.1
PASSOVER BRISKET
Provided by Food Network
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 21
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.
Tips:
- Choose the right cut of brisket: Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist and flavorful during cooking.
- Trim the brisket: Remove any excess fat from the brisket before cooking. This will help to prevent the meat from becoming too greasy.
- Season the brisket generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the brisket. This will help to create a flavorful crust on the outside of the meat.
- Sear the brisket: Sear the brisket in a hot skillet or Dutch oven before braising it. This will help to brown the meat and lock in the flavor.
- Braise the brisket slowly: Braise the brisket in a covered pot with liquid for several hours, or until the meat is fall-apart tender. This will help to keep the meat moist and flavorful.
- Let the brisket rest before serving: Let the brisket rest for at least 15 minutes before serving. This will help the meat to reabsorb its juices and become even more tender.
Conclusion:
Emeril's Passover brisket is a delicious and easy-to-make dish that is perfect for a holiday meal. With its combination of sweet and savory flavors, this brisket is sure to please everyone at the table. Be sure to follow the tips above to ensure that your brisket turns out perfectly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #vegetables #american #jewish-ashkenazi #oven #easy #european #refrigerator #dinner-party #holiday-event #kid-friendly #kosher #stove-top #dietary #hanukkah #passover #meat #roast-beef #onions #equipment #4-hours-or-less
You'll also love