Ingredients
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1 - 2
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1/2
-
1/2
-
1/4
-
1/8
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4
-
1 1/2
-
1
-
2
-
-
-
-
-
-
Directions
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.,Can this be made in a pressure cooker and if so how long? I bought Martha Stewart’s Pressure Cooker and there is nothing about brisket in it. Some good recipes for cheap cuts.,The grocery sliced the briskit before I COOKED it? Now what?
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Steps
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1
Done
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In a Small Bowl, Mash the Salt and Thyme Into the Pured Garlic With the Flat Side of a Large Kitchen Knife. |
|
2
Done
|
Beat the Oil and Pepper Into the Garlic Mixture and Spread This Mixture Over Both Sides of the Brisket. |
|
3
Done
|
Toss the Vegetables in a Large Bowl With a Little Salt and Thyme. |
|
4
Done
|
Spread Half of the Vegetable Mixture in the Bottom of a Roasting Pan. |
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5
Done
|
Place Beef, Fat Side Up, on Top of the Vegetables. |
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6
Done
|
Cover With the Remaining Vegetables. |
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7
Done
|
Cover the Pan Tightly With Foil. |
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8
Done
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(this Dish May Be Prepared to This Point in Advance and Refrigerated.). |
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9
Done
|
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. |
|
10
Done
|
**** 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. ****. |
