Julia Child's Smothered Beef Brisket

Recipe by echo echo
READY IN: 4hrs 40mins




  • 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.