A detailed recipe for cooking meat dishes with a photo. друзьями: 
Time: 3 час. 40 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3.6 – 4.5 kg. beef brisket
- Chives
- 1 liter beef broth (unsalted or low in content) salt)
- 2 sliced large onion heads
- 3 tbsp. l vegetable oil
- 2 tsp salt
- 2 tsp aromatic spice mix from Emeril (see ingredients below)
- 1 tsp ground black pepper to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp. ketchup
- 1 tbsp. chili sauce
- 1 tbsp. brown sugar
Creole Spice Mix:
- 2.5 tbsp. l paprika
- 2 tbsp. l salt
- 2 tbsp. l garlic powder
- 1 tbsp. l black pepper
- 1 tbsp. l onion powder
- 1 tbsp. l cayenne pepper
- 1 tbsp. l dried oregano leaves
- 1 tbsp. l dried thyme
- Mix all seasonings thoroughly and store in airtight container
Recipes with similar ingredients: beef, ketchup, chili sauce, brown sugar, garlic powder, onion powder, pepper ground cayenne, thyme, paprika
Recipe preparation:
- Preheat oven to 260 ° C. Knife for fruit or fingers stuff the brisket with garlic. Put the meat on a baking sheet or in bake and bake until the surface is browned. Remove the pan from the oven, turn the brisket over and again put in the oven to make it brown on both sides. Reduce oven temperature to 180 ° C. Pour so much beef broth so that it reaches a height of 2.5 cm., cover the meat with foil and bake for an hour.
- Heat the brisket over medium heat. large frying pan and fry, stirring occasionally, on vegetable oil onions until it is caramelized, and most of the liquid will not evaporate, about 20 minutes.
- After an hour, remove the brisket from the oven and add caramelized onions and all other ingredients. Cover again and keep baking until the meat is very soft but not starts to fall apart, another 2-3 hours
- Transfer the brisket to a non-chopping board and cut into slices. Strain the remaining meat juice and pour the chopped beef on it. The brisket can be put back into the mold and allowed to cool, then file the next day. (Preheat in the oven.) Better to cook this dish is 1 day in advance.
