Recipe by Charles Fortner
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.
Directions See How It's Made
- 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.