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Lemon Rosemary Brisket

Lemon Rosemary Brisket

  • Prep Time: 30 minutes
  • Total Time: time to marinate overnight, plus 3 1/2 hours
  • Yield: 8 servings


  • 2 3/4 cups chopped onion
  • 1/4 cup chopped fresh rosemary
  • 6 cloves garlic
  • 4 tablespoons brown sugar
  • 2 tablespoons coarse salt
  • finely grated zest from 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon ground mustard
  • 1 tablespoon freshly ground black pepper
  • One 4 to 5 pound beef brisket
  • 1 1/2 pounds turnips, peeled and quartered
  • 3/4 pound carrots, cut into 2-inch pieces
  • 3 to 4 cups beef broth
  • 4 tablespoons butter, softened
  • 4 tablespoons flour
  • 1 teaspoon minced garlic
  • 3 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper
  • Buttered egg noodles, for serving


  • Add 3/4 cup chopped onion, rosemary, 6 cloves garlic, brown sugar, coarse salt, lemon zest, lemon juice, ground mustard, and the 1 tablespoon black pepper to a food processor and chop for 30 seconds or until well blended.  Add the brisket to a large casserole and rub the marinade all over.  Cover and refrigerate overnight.

  • Preheat the oven to 350º F.

  • Add the remaining 2 cups chopped onion to the casserole with the brisket, along with the turnip and carrot.  Add enough beef broth until 3/4 of the brisket is submerged.  Cover with aluminum foil and set on a rimmed baking sheet and place in the oven.  Braise the brisket for 3 hours, or until tender.

  • Using a small spoon, combine the softened butter in a small bowl with the flour, minced garlic, parsley and salt and pepper until uniform and set aside. 

    Once the brisket is done, transfer the brisket and vegetables with a slotted spoon to a platter and cover to keep warm. Transfer the braising liquid to a large sauté pan and bring to a boil.  Whisk in the butter mixture to thicken the sauce and simmer for 1 minute.  Remove from the heat. Taste and adjust the seasoning if necessary.

    Serve the brisket with the buttered noodles, vegetables and sauce.

Recipe Details