Passover Brisket

adapted from a recipe by Emeril Lagasse

8-10 lb. brisket (I used a 6 lb. one but kept the rest the same)

5 lg. garlic cloves, slivered

1 qt. (32 oz.) beef stock

3 large onions, sliced

3 Tbsp. oil

1 Tbsp. Montreal steak seasoning

2 tsp. Emeril's Essence

1 tsp. onion powder

1 tsp. garlic powder

1 cup ketchup

1 cup brown sugar

1 cup chili sauce


Preheat oven to 500 degrees. Use a knife to make holes in the raw brisket and stuff each hole with a little piece of garlic. Place brisket fat-side down in a roasting pan and bake until browned, about 20 minutes. Turn and brown the other side, about 15-20 minutes more. Reduce oven temperature to 350 degrees, add beef stock, and cover the pan with heavy-duty foil.  Continue to bake brisket for 1 hour.

Meanwhile, heat the oil over medium-high heat and caramelize the onions, stirring frequently, about 20 minutes. Add the seasonings, ketchup, brown sugar, and chili sauce. Mix well and set aside.

Remove brisket from oven after the hour cooking time above and stir in the sauce. Cover and continue to bake for 2-3 additional hours or until very tender but not falling apart. Remove brisket to a board and let rest for 15 minutes. 

 Slice across the grain into 1/2 inch thick slices. Strain the sauce. Place the brisket in a pyrex casserole dish and cover with the sauce and refrigerate until the next day. Reheat at 325 degrees for about 30-40 minutes or until heated through.  You could just eat this immediately, but I think that this brisket tastes better the next day after the flavors have melded.