Beer-Braised Stuffed Brisket - all-purpose

Method

• Combine the flour and oil in a cast iron skillet and cook over medium heat, stirring constantly, until a roux is formed that is the color of peanut butter.
• Transfer roux to a small bowl and set aside.
• In the same skillet, cook the ground beef and pork over medium-high heat until well browned, about 8 to 10 minutes.
• Add the onions, bell peppers, celery, Essence, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper and the cayenne pepper and cook until the vegetables are softened, about 4 minutes.
• Add the garlic and cook for 1 minute.
• Add the roux mixture and 1 1/2 cups water and stir well to combine.
• Bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
• Set aside to cool to room temperature.
• Add the crumbled cornbread, green onions and parsley, and stir well to combine.
• Preheat the broiler to high.
• Using a sharp, thin knife, cut a pocket in the brisket from the thin side of the meat.
• Be careful not to pierce the 3 sides, the top or the bottom.
• Season the meat on both sides as well as inside the pocket with the remaining 2 teaspoons of salt and 1 1/4 teaspoons of black pepper.
• Carefully stuff the brisket with the meat and cornbread mixture, reserving 2/3 cup of the stuffing on the side.
• Using a large trussing needle and cotton string, carefully sew the open side of the brisket.
• Rub the brisket on both sides with the vegetable oil.
• Place brisket in a Dutch oven or roasting pan just large enough to hold the brisket and broil until golden brown on both sides, about 15 minutes.
• Add the beers and the reserved meat stuffing to the Dutch oven and cover the pan.
• Reduce the oven temperature to 300 degrees F and cook the brisket for 2 hours.
• Uncover the pan and carefully turn the brisket.
• Bake the brisket, covered, for 2 hours longer, or until the brisket is very tender.
• Remove the brisket from Dutch oven and set aside, lightly covered with foil, to rest for 15 to 20 minutes before serving.
• (Brisket will carve more easily when cooled.)
• Place the Dutch oven on the stovetop and cook the drippings until reduced to a gravy consistency.
• (Depending on how airtight your pan is, you might not need to reduce the cooking liquid at all.)
• Serve the brisket with the pan juices.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.