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1
Preheat the oven to 400 degrees.
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2
With a sharp knife, make about 10 slits in the brisket.
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3
Stuff each hole with 2 to 3 slices of the garlic.
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4
Season the meat with salt, cayenne and Emeril's Essence.
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5
In a large saute/fry pan, heat the oil.
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6
When oil is warm, sear the meat proportionately, for 2 to 3 min on all sides.
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7
Transfer the meat to a large Dutch oven with a lid.
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8
Bake, uncovered, for about 45 min.
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9
Remove the pot from the oven.
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10
In a mixing bowl, toss the onions with salt, cayenne and Essence.
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11
Arrange the onions around the meat.
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12
Add in the beer and water.
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13
Cover and return the pot to the oven.
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14
Reduce heat to 350 degrees and continue baking for 2 1/2 hrs, or possibly till tender.
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15
Turn the meat over twice during baking.
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16
If the liquid evaporates too much, add in another can of beer and 1/2 c. water.
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17
Remove the meat from the pan and reserve the liquid.
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18
Slice the meat into individual portions.
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19
Mound the roasted potatoes in the center of the plate.
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20
Carve the brisket and lay over the potatoes.
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21
Spoon the Horseradish Sauce over the meat.
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22
Garnish with fried shallot crusts, chives and brunoise peppers.
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23
This recipe yields 12 servings.
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24
Comments: The fried shallot crusts are julienned shallots, marinated in a warm sauce, dredged in flour, and deep-fried till golden brown.
