Julia Child's Smothered Beef Brisket

By commercecook

Ingredients

• 1-2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/8 teaspoon pepper
• 4 pounds lean flat 2 inch beef brisket, trimmed of most fat but leaving 1/8 inch layer on the fatty side
• 1 1/2 cups sliced onions
• 1 cup sliced carrots
• 2 cups fresh plum tomatoes, cored, seeded and chopped

Preparation

Step 1

I always broil both sides of the brisket to seal in the juices. This step is not part of the original recipe.

In a small bowl, mash the salt into the garlic. Beat the oil and pepper into the garlic mixture and spread mixture over both sides of the brisket.

Toss the vegetables in a large bowl with a little salt.

Spread half the vegetables on the bottom of a roasting pan, and place the beef on top. Cover with the remaining vegetables.

Cover tightly with foil.

(This dish may be prepared to this point in advance and refrigerated.)

Bake in a 300 degree oven, basting every 45 minutes, for 3 to 4 hours.

When done, remove the meat. Pour the juices and vegetables into a sauce pan and boil down until about half the liquid remains. Using an immersion blender, emulsify the vegetables until you like the consistency of the sauce,

Slice the brisket and pour on the sauce, making sure sauce gets in between the slices.

The original recipe added 1/2 teaspoon dried thyme to the garlic.
At the point you can freeze the meat and reheat in the oven when needed.