Julies Brisket Recipes
JULIA CHILD'S SMOTHERED BEEF BRISKET
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
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
JULIE'S BRISKET
Steps:
- Mix together cranberry sauce and onion soup mix. Wrap the brisket in heavy duty aluminum foil. Pour cranberry mixture over top. Bake brisket (fully wrapped in foil) for 3 hours at 350 degrees. Put in a dish because some juice will spill out. Cool and then refrigerate overnight. Slice cold meat crosswise with a sharp knife, then place meat and sauce back in pyrex cover with foil and reheat.
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