Instructions: Preheat the oven to 400 degrees.

With a sharp knife, make about 10 slits in the brisket. Stuff each hole with 2 to 3 slices of the garlic. Season the meat with salt, cayenne and Emerils Essence. In a large saute pan, heat the oil. When oil is hot, sear the meat evenly, for 2 to 3 minutes on all sides. Transfer the meat to a large Dutch oven with a lid. Bake, uncovered, for about 45 minutes. Remove the pot from the oven.

In a mixing bowl, toss the onions with salt, cayenne and Essence. Arrange the onions around the meat. Add the beer and water. Cover and return the pot to the oven. Reduce heat to 350 degrees and continue baking for 2 1/2 hours, or until tender. Turn the meat over twice during baking. If the liquid evaporates too much, add another can of beer and 1/2 cup water. Remove the meat from the pan and reserve the liquid. Slice the meat into individual portions.

Mound the roasted potatoes in the center of the plate. Carve the brisket and lay over the potatoes. Spoon the Horseradish Sauce over the meat. Garnish with fried shallot crusts, chives and brunoise peppers.

This recipe yields 12 servings.

Comments: The fried shallot crusts are julienned shallots, marinated in a hot sauce, dredged in flour, and deep-fried until golden.

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