Prep 30 mins
Cook 4 hrs
This is for an un-"corned" beef brisket. Mme. Esparbe calls for it rather than any other cut. This is antique cooking-do not expect genuine New Orleans cooking to resemble modern adaptations. The race to determine how many spices you can throw into a pot and still have an edible dish did not originate with the Creoles of New Orleans. Serve with condiments, from which each person makes his/her choices to accompany the "La Bouille": Mayonnaise, Sweet Pickle Relish,mustard, and catsup,anything else that intrigues your imagination may be served as well-chutney, fresh herbs, horseradish, hot sauce(s), lemon and/or lime, the sky is the limit. This is the authentic Creole Cuisine. Source: Maylie's Cookbook circa 1940. Still served in some variation in many creole homes in New Orleans and in some discerning restaurants (Tujaques), although the presentation may vary according to imagination.
- Choose a pot that will adequately contain the brisket and, having chosen one that will accommodate it without folding it, add water to cover.
- Bring to a boil.
- Reduce heat and simmer for 3 to four hours (it will be remarkably tender, but shy enough not to fall apart).
- Remove from the water, allow to stand 15 minutes, then slice.
- Put into an adequate serving dish and add the resulting broth from boiling to cover at least 1/2 the level of the meat.