Julies Brisket Recipes

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JULIA CHILD'S SMOTHERED BEEF BRISKET



Julia Child's Smothered Beef Brisket image

From her cookbook From Julia Child's Kitchen. The meat can rest after cooking, from 1 to 24 hours or more. Julia notes that brisket is never tender like steak, but should be pleasantly chewable and have a strong beefy flavor.

Provided by echo echo

Categories     One Dish Meal

Time 4h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -2 garlic clove, pureed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 cup olive oil
1/8 teaspoon pepper
4 lbs lean flat 2-inch-thick center-cut beef brisket, trimmed of most fat but leaving 1/8-inch layer on the fatty side
1 1/2 cups sliced onions
1 cup sliced carrot
2 cups fresh Italian plum tomatoes, cored and chopped

Steps:

  • In a small bowl, mash the salt and thyme into the puréed garlic with the flat side of a large kitchen knife.
  • Beat the oil and pepper into the garlic mixture and spread this mixture over both sides of the brisket.
  • Toss the vegetables in a large bowl with a little salt and thyme.
  • Spread half of the vegetable mixture in the bottom of a roasting pan.
  • Place beef, fat side up, on top of the vegetables.
  • Cover with the remaining vegetables.
  • Cover the pan tightly with foil.
  • (This dish may be prepared to this point in advance and refrigerated.).
  • When ready to cook, cook--basting with pan juices every 1/2 hour--in a 300° oven 3-4 hours until a fork goes into the meat easily; by the end of cooking, the meat will have shrunk.
  • **** If you are not serving the meat until the next day, transfer the meat with its vegetables to a smaller pot; degrease the juices and pour them over the brisket and chill, uncovered, until cooled; then cover and keep in the refrigerator up to 2 days. To reheat, put this dish in a 350° oven for 20 minutes, basting 2-3 times with its juices. ****.
  • Remove the beef with its vegetable topping to a cutting board.
  • Pour the juices into a saucepan, degrease, and rapidly boil down almost to a syrup.
  • If you wish, you can thicken the juice into a sauce with 1-1/2 Tbs cornstarch blended with 2 Tbs of either wine or stock.
  • Carve the meat across the grain into thin slanting slices.
  • Accompany each serving of meat with 1-2 spoonfuls sauce and vegetables.

Nutrition Facts : Calories 585, Fat 31.5, SaturatedFat 9.1, Cholesterol 187.5, Sodium 452.3, Carbohydrate 8.4, Fiber 2.1, Sugar 4.3, Protein 63.9

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