Recipe courtesy of Emeril Lagasse
Barbecued Beef Brisket with Emeril's Slow-Cooked Bam-B-Q Beans
6 hr 10 min
(includes resting time)
1 hr 5 min
10 servings
6 hr 10 min
(includes resting time)
1 hr 5 min
10 servings


Bam-B-Q Baked Beans:
  • 4 slices bacon, diced
  • 1 large onion, chopped 
  • 1 1/2 tablespoons minced garlic 
  • 2 sprigs fresh thyme 
  • 1 pound dried navy beans, picked over and rinsed  
  • 1 cup brewed coffee 
  • 1/2 cup Emeril's Barbecue Sauce or your favorite barbecue sauce 
  • 1/4 cup plus 1 tablespoon packed dark brown sugar 
  • 1 1/2 tablespoons Creole mustard or other whole-grain brown mustard
  • 1 tablespoon molasses 
  • 1 teaspoon hot sauce 
  • Salt and freshly ground black pepper
Beef Brisket:
  • One 5- to 6-pound beef brisket, trimmed
  • 3 tablespoons Emeril's Original Essence or other Creole seasoning 
  • Salt
  • 1 tablespoon olive oil 
  • 4 cups Emeril's Barbecue Sauce or your favorite barbecue sauce 
  • 2 cups veal stock or canned low-sodium beef broth 


For the baked beans: Preheat the oven to 300 degrees F.

In a Dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the onions and cook, stirring, until softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme, and cook for 1 minute longer. Then add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce and 1/4 teaspoon pepper; stir to combine well. Add 2 teaspoons salt and 8 cups water, raise the heat, and bring to a boil. Cover the pot, transfer it to the oven, and bake, undisturbed, for 2 hours.

Remove the pot from the oven, and stir the beans. Re-cover the pot and continue to bake until the beans are tender, about 1 hour longer.

When the beans are tender, remove the cover from the pot and continue baking until the liquid has reduced to a thick, sauce-like consistency and the beans are thick and flavorful, another 1 to 1 1/4 hours. Remove the pot from the oven, and remove the thyme sprigs. Adjust the seasoning if necessary, and serve the beans either hot or warm.

For the beef brisket: Preheat the oven to 325 degrees F.

Season the brisket on both sides with the Essence and 1 1/2 teaspoons salt.

Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.

Combine the barbecue sauce, stock and 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.

Turn the meat over, cover again, and continue baking until very tender, another 2 1/2 hours.

Let stand for 15 minutes before carving. Slice the meat across the grain and serve with the pan juices spooned over each serving and the beans on the side.

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