Julia's Beef Brisket
This is my favorite meat recipe. I make a gravy with the juices from the
pan. I use Rachel Matesz' bone broth, a bay leaf, and some kuzu or arrowroot
for the gravy. The is so delicious cold the next day!
4 lbs. lean, flat 2-inch thick center-cut single brisket, most of the fat
1 or 2 large garlic cloves, puréed'
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 c. olive oil
1/8 tsp. freshly ground pepper
1 1/2 c. sliced onions
1 c. sliced carrots
2 c. fresh Italian plum tomatoes, cored and chopped
Trim excess fat off the brisket, leaving 1/8-inch layer on the fatty side.
Make a paste by mashing 1/2 teaspoon each of salt and thyme into the puréed
garlic, using the flat side of a large kitchen knife to do the mashing. With
salt-thyme-garlic mixture in a small bowl, beat in the oil and pepper.
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 remaining vegetables. Cover the pan tightly with
foil. This dish may be prepared to this point in advance and refrigerated.
When ready to cook, place in a 300 degree oven. Baste with accumulated
juices about every 1/2 hour. Cook for 3 to 4 hours, until a fork goes into
the meat easily. (Note that brisket is never tender like steak, but should
be pleasantly chewable and will have a real beefy flavor. Note that the meat
can rest after cooking, from 1 to 24 hours or more.) Transfer meat with its
vegetables to a smaller pot (it will have shrink). Degrease the juices and
pour them over meat. If you are not serving the meat that day, chill it
uncovered. When cooled, it may then be covered and kept under refrigeration
for a day or two.
To reheat, cover and put in a 350 degree oven for 20 minutes or so, basting
two or three times with the juices. Remove meat with its vegetable topping
to a carving board. Pour juices into a saucepan, degrease, and rapidly boil
down almost to a syrup. Or, if you want more of a sauce, thicken the juice
with 1 1/2 tablespoons cornstarch blended with 2 tablespoons wine or stock.
Carve the meat across the grain into thin slanting slices. Accompany each
serving with a spoonful or two of sauce and vegetables. Make 6 to 8
Adapted from The Way to Cook by Julia Child.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000