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Besides the religious and spiritual significance of the Passover holiday, it is the one holiday that food is used specifically as a tool. Therefore, many a family has its traditional foods and memories around these foods. Changing the recipes can cause quite a storm.
I made this recipe last year and it was a big hit. Who knew Emeril was Jewish. Alright, maybe he’s not. The really cool thing about cooking is bringing in different influences to traditional dishes or dishes you know well. As most of you know, I love the influences of Cajun and Mexican recipes. This recipe adds just a hint of Cajun spice to pretty traditional ingredients and preparation.
The slow cooking makes for a tender result. The meat sits in the spice braising liquid for hours enabling the brisket to pick up really nice flavor.
Ingredients
8 to 10 pound brisket
10 Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril’s Original Essence
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