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Barbecued Beef Brisket Sandwiches Recipe

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This recipe for Barbecued Beef Brisket Sandwiches, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schnell
Added: Friday, June 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (5 to 6 pound) beef brisket, trimmed
3 Tbsp Essence, recipe follows
3 tsp salt
1Tbsp olive oil
4 c. Barbecue Sauce, recipe follows
2 c. veal stock or low-sodium beef broth
8 to 10 onion rolls, warmed



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup



Barbecue Sauce:

4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup dry red wine
2 Tbsp fresh lemon juice
2 Tbsp Creole mustard
2 Tbsp dark brown sugar
1 Tbsp minced garlic
1 Tbsp minced jalapenos
1 Tbsp Worcestershire sauce
1 tsp hot pepper sauce
1 tsp salt
1/2 tsp cayenne
1/2 cup Steen's 100% Pure Cane Syrup

Directions:
Directions:
Barbecue Sauce:
Combine all barbecue sauce ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days. (Yield: 5 cups).

- Preheat the oven to 325F.
- Season the brisket on both sides with the Essence and 1 tsp of the salt. Then 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 tsp salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 hours. Turn the meat over, cover again, and continue baking for another 2 hours, or until very tender. Let stand for 15 minutes before carving. Slice the meat across the grain and arrange onto warm onion rolls. Serve with the pan juices spooned over each sandwich.

Personal Notes:
Personal Notes:
Recipe courtesy Emeril Lagasse, 2005

 

 

 

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