I haven't tried Ina's recipe, but this recipe from Paula Deen is my go to once a week meal. It is easy to prepare and cooks in the oven or I have done it in the crock pot as well. It comes out flawless everytime, and it is absolutely DELICIOUS!!!! Thicken up the au jus and it becomes a delicious gravy. She adapted it from a restaurant's recipe, and it has not butter or mayo in it : )
Since I live in New Orleans, we use the leftovers the next day to make delicious po-boys on crusty french bread, and then that is where the mayo comes in : )
Texas Oven-Roasted Beef Brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
I have made Ina's twice and its great I fiddle with it here and there but still it came out great and the leftovers were just as tasty from everything from a sandwhich to a variation on her chicken hash, its a good meal especially for a crowd and even as an holiday alternative to Ham or Turkey
I have tried Ina's and we didn;t like it anywhere near as much as Emeril's.
The Emeril Brisket Pot Roast with Caramelized Onions is one of my favorite dishes of all time. I always have a jar of home made Emeril Essence on the counter. I use less salt in mine.
EMERIL'S FAMOUS BRISKET
8 to 10 pound brisket
1/2-1 head of Garlic, separated into peeled cloves.
1 quart beef stock (unsalted or low salt) use the one in the box, not the can
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
Preheat your 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
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.
EMERIL'S ESSENCE CREOLE SEASONING
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 leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
Yield: about 2/3 cup
This is a good beginning recipe but perhaps a little flat.
I use a wide dutch oven as well and quickly sear the brisket before putting it in the pot. After searing the meat, stab a pointy paring knife into the fatty layer of the meat (5-6 times over the surface) and insert a garlic clove deep into each incision across the top of the brisket. I learned the garlic trick doing other roasts and leg o' lamb. Sub the juice with a large can of whole tomatoes w/basil (I use Progresso Tomatoes Whole Peeled Italian with Basil which has some juice in it) over the top of the fat-side-up meat so the tomatoes baste it as they cook down and I add 4-5 dry crunchy ginger snaps (brown bag Stauffers or any crispy rather than bendy type) to tweak and thicken the gravy. When you take the meat out to rest, add cut up, little red or fingerling potatoes to the gravy and pop it covered back into the hot oven thicken the gravy rather than Ina's stove top idea. Check that the potatoes are cooked through... You can add some diced portabello mushrooms for the last 10 mins if you like them too.
The ideal way to do this recipe IMHO would be to cook it the day before, to slice the brisket after it cools a while and place the slices back in the pot under the veggies/gravy in the fridge overnight. Reheat it in the pot in a 350 oven til it just comes to a boil.
Brisket ALWAYS tastes better the second day and the overnight in the gravy gives the meat a great flavor. This also makes it easier to actually join the family at the table rather than cooking and cleaning through the evening. The gravy works great over kasha & bowties or just buttered wide egg noodles.
re: Bat Guano
re: Diane in Bexley
I'd never used V-8 before, but I figured it wasn't that different from regular tomato juice, and it's what I had. I haven't used tomato juice as a braising liquid either, so I can't compare, but my roast came out really good. Oh, I also added some reconsituted shiitake mushrooms and their soaking liquid, which always adds lots of flavor.
Haven't tried this, I use Joan Nathan's recipe, which is similar. The oregano is kind of interesting, haven't tried it on brisket before. I have always used tomato SAUCE, not juice, but I guess it will form a sauce when you boil it down after cooking. I like Ina's recipes, have had good success in the past. Good luck