Julia Childs Smothered Beef Brisket Recipes

SLOW-COOKER SMOTHERED BEEF BRISKET

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add shallots; cook 3 to 4 minutes, stirring frequently, until starting to brown. Add mushrooms; continue cooking 3 to 4 minutes, stirring frequently, until tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from skillet to small bowl.
• Rub brisket with remaining 1 tablespoon oil; season with salt and pepper. Heat skillet over medium-high heat; add brisket, and cook 1 to 2 minutes on each side, until browned. Place fat-side up in slow cooker; top with shallot mixture.
• In small bowl, mix 1/2 cup broth, the Worcestershire sauce and soy sauce. Pour into slow cooker around beef brisket. Cover; cook on Low heat setting 8 to 9 hours or until brisket is very tender. Transfer beef to cutting board; cover and keep warm. With slotted spoon, transfer shallot mixture to small bowl.
• Strain cooking juices using fine mesh sieve, and reserve 1 1/2 cups of the strained juices; transfer to 1 1/2-quart saucepan. In small bowl, mix remaining 2 tablespoons beef broth and the cornstarch with whisk; beat into cooking juices in pan. Heat to simmering over medium heat 2 to 3 minutes, stirring constantly, until slightly thickened. Remove from heat; stir in whipping cream.
• Cut beef into 1/2-inch slices, cutting against the grain. Transfer sliced beef to serving platter, using large flat spatula or fish turner. Top beef with shallot mixture; drizzle with sauce before serving. Garnish with chopped parsley. Serve with mashed potatoes.

JULIA CHILD'S SMOTHERED BEEF BRISKET

Steps:

• 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.