4-5 lb brisket
1 can (14.5 oz) beef broth, low salt, MSG free
1/2 cup of fairly dry wine (I use leftover red or white)
2 med onions , sliced
5 cloves of garlic, sliced
2 T veg oil
1/4 t paprika*
1/8 t cayenne pepper*
1/8 t dried leaf oregano*
1/8 t dried thyme*
(Can replace these 4 * items with 1 t of Emeril’s Original Essence)
1/2 t ground black papper
1/2 t onion powder
1/2 t garlic powder
1/2 C ketchup
1/2 C chili sauce
1 T brown sugar
Preheat oven to 500 degrees.
Place brisket in a baking dish or casserole (just a little bigger than the meat. I think a dutch oven would work great) and bake till brown on top (about 5 min). Remove from oven, turn brisket over and return to oven until brown on second side (another 3-5 min).
Reduce temp to 350 degrees.
Add enough beef stock to come up to 1″ on sides. Add wine too. Cover with the dish cover or heavy foil and bake 1/2 hr, turn meat over and bake another 1/2 hr.
While brisket is cooking, saute the onions and garlic with the oil over medium heat, until caramelized, (about 20 min). Set aside.
Combine all the remaining ingredients and set aside.
Remove brisket from oven after 1 hr, and add the liquid mixture. Combine all the remaining ingredients and add to the dish, moving meat around to mix the liquids. Add the onions/garlic.
Cover and continue to bake another 1 1/2 -21/2 hours, or until tender but not falling apart.
To serve, slice about 1/4 inch thick, against the grain. Strain the gravy and pour over sliced brisket.
(Brisket is even better if made a day in advance. Slice the meat and soak in the gravy.)