Savory Braised Beef Brisket with Rustic Vegetables
This Savory Braised Beef Brisket recipe, inspired by Julia Child, transforms a humble cut of beef into a succulent, flavorful feast. Slow-cooked to perfection, the brisket develops a rich, beefy flavor and a tender, yet pleasantly chewable texture. The addition of aromatic garlic, thyme, and fresh vegetables creates a warm and comforting one-dish meal that’s perfect for gatherings or family dinners. Ideal for making ahead, this dish can be simmered gently, then allowed to rest, allowing the flavors to deepen while the brisket becomes wonderfully tender. Serve it with its deliciously reduced sauce and a medley of roasted vegetables for a hearty and satisfying meal.
6-8
Servings
N/A
Calories
9
Ingredients
Ingredients
garlic
1-2 cloves (pureed)
salt
1/2 teaspoon
dried thyme
1/2 teaspoon
olive oil
1/4 cup
black pepper
1/8 teaspoon
beef brisket
4 lbs (lean flat, 2-inch thick, trimmed of most fat, but leaving a 1/8-inch layer on the fatty side)
onions
1 1/2 cups (sliced)
carrots
1 cup (sliced)
fresh Italian plum tomatoes
2 cups (cored and chopped)
Instructions
1
In a small bowl, combine the pureed garlic, salt, and dried thyme, mashing them together with the flat side of a large kitchen knife until well blended.
2
Incorporate the olive oil and black pepper into the garlic mixture, then thoroughly coat both sides of the brisket with this mixture.
3
In a large bowl, toss the sliced onions, carrots, and chopped tomatoes with a pinch of salt and thyme to season.
4
Spread half of this vegetable mixture evenly across the bottom of a roasting pan.
5
Carefully place the beef brisket, fat side up, on top of the vegetables, then cover the brisket with the remaining vegetable mixture.
6
Cover the roasting pan tightly with aluminum foil to ensure moisture retention during cooking.
7
If preparing in advance, you can refrigerate the pan at this point until ready to cook.
8
Preheat the oven to 300°F (150°C). Once ready, place the pan in the oven and cook for 3 to 4 hours, basting the brisket with pan juices every 30 minutes, until the meat is fork-tender.
9
For those not serving the brisket the same day, carefully transfer the meat and vegetables to a smaller pot once cooked. Degrease the juices, pour them over the brisket, and chill uncovered until cool. Then cover and refrigerate for up to 2 days.
10
When ready to serve, reheat the dish in a 350°F (175°C) oven for about 20 minutes, basting a few times with its juices.
11
Remove the brisket from the pan and place it on a cutting board. Pour the remaining juices into a saucepan, degrease, and boil rapidly to reduce to a syrupy consistency.
12
Optionally, thicken the reduced juices into a sauce using 1 1/2 tablespoons of cornstarch blended with 2 tablespoons of wine or stock.
13
Carve the brisket across the grain into thin, slanting slices and serve each portion with 1-2 spoonfuls of the sauce and vegetables.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What inspired this Savory Braised Beef Brisket recipe?
This recipe is inspired by the cooking style of Julia Child.
What is the recommended cut of beef for this dish?
The recipe calls for 4 lbs of lean flat beef brisket, trimmed of most fat except for a 1/8-inch layer on the fatty side.
How many people does this recipe serve?
This recipe provides approximately 6-8 servings.
What is the initial oven temperature for slow-cooking the brisket?
The brisket should be cooked in a preheated oven at 300°F (150°C).
How long does the brisket need to cook?
The brisket should be cooked for 3 to 4 hours until it is fork-tender.
What vegetables are cooked with the beef?
The rustic vegetable medley includes sliced onions, sliced carrots, and cored, chopped fresh Italian plum tomatoes.
How should the garlic be prepared for the rub?
The garlic should be pureed and then mashed with salt and dried thyme using the flat side of a kitchen knife.
Should the roasting pan be covered during cooking?
Yes, the roasting pan should be tightly covered with aluminum foil to ensure moisture retention.
How often should the brisket be basted?
The brisket should be basted with its own pan juices every 30 minutes during the cooking process.
What should be done with the juices after cooking?
The juices should be degreased and boiled rapidly in a saucepan until they reach a syrupy consistency.
How can I thicken the beef sauce?
You can thicken the reduced juices by adding 1 1/2 tablespoons of cornstarch blended with 2 tablespoons of wine or stock.
What is the best way to carve the brisket?
The brisket should be carved across the grain into thin, slanting slices.
Can this recipe be prepared in advance?
Yes, the pan can be refrigerated before cooking, or the cooked brisket can be chilled and stored for up to 2 days.
How do I reheat the brisket if it was made in advance?
Reheat the dish in a 350°F (175°C) oven for about 20 minutes, basting a few times with its juices.
Is the fat side of the brisket placed up or down in the pan?
The beef brisket should be placed fat side up on top of the vegetables.
What herbs are used in the seasoning rub?
The seasoning rub consists of pureed garlic, salt, dried thyme, olive oil, and black pepper.
How are the vegetables prepared before being added to the pan?
The sliced onions, carrots, and chopped tomatoes are tossed in a large bowl with a pinch of salt and thyme.
How should the vegetables be layered in the roasting pan?
Spread half of the vegetable mixture on the bottom, place the brisket on top, and cover with the remaining vegetables.
What type of tomatoes are recommended?
The recipe specifies using fresh Italian plum tomatoes.
Should I degrease the juices before making the sauce?
Yes, you should degrease the juices both after the initial cooking and before reducing them to a syrup.
What is the desired texture of the cooked brisket?
The brisket should be succulent and fork-tender, yet have a pleasantly chewable texture.
How should the garlic mixture be applied to the meat?
The garlic, salt, thyme, olive oil, and pepper mixture should be thoroughly coated on both sides of the brisket.
Can I store the cooked brisket in the refrigerator?
Yes, it can be covered and refrigerated for up to 2 days after it has cooled.
What liquid is used for the optional cornstarch thickening?
The cornstarch can be blended with either wine or stock.
Is this recipe considered a one-dish meal?
Yes, the combination of beef and vegetables creates a hearty one-dish meal.
What is the purpose of the aluminum foil?
It ensures moisture retention while the brisket braises in the oven.
How thick should the brisket be?
The recipe calls for a 2-inch thick brisket.
What is the role of olive oil in this recipe?
Olive oil is incorporated into the garlic mixture to help coat and flavor the brisket.
Should the brisket be chilled covered or uncovered?
If preparing for later, chill it uncovered until cool, then cover it for refrigeration.
What is the final serving suggestion for the sauce?
Serve each portion of sliced brisket with 1-2 spoonfuls of the reduced sauce and vegetables.