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Barbecued Beef Brisket

Ingredients :

  • One 5- to 6-pound beef brisket, trimmed
  • 3 tablespoons Emeril’s Original Essence or other Creole seasoning
  • 3 1/2 teaspoons salt
  • 1 tablespoon olive oil
  • 4 cups Barbecue Sauce
  • 2 cups Veal Stock or canned low-sodium beef broth

Directions :

Preheat the oven to 325 ° 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 serve with the pan juices spooned over each serving.

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