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Julia Child's Smothered Beef Brisket

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)379.8262
Energy (kCal)3439.2856
Carbohydrates (g)34.9601
Total fats (g)188.2846
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, mash the salt and thyme into the puréed garlic with the flat side of a large kitchen knife. | 2. Beat the oil and pepper into the garlic mixture and spread this mixture over both sides of the brisket. | 3. Toss the vegetables in a large bowl with a little salt and thyme. | 4. Spread half of the vegetable mixture in the bottom of a roasting pan. | 5. Place beef, fat side up, on top of the vegetables. | 6. Cover with the remaining vegetables. | 7. Cover the pan tightly with foil. | 8. (This dish may be prepared to this point in advance and refrigerated.). | 9. 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. **** 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. ****. | 11. Remove the beef with its vegetable topping to a cutting board. | 12. Pour the juices into a saucepan, degrease, and rapidly boil down almost to a syrup. | 13. 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. | 14. Carve the meat across the grain into thin slanting slices. | 15. Accompany each serving of meat with 1-2 spoonfuls sauce and vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 1 -2 pureed - - - -
    salt 1/2 teaspoon - - - -
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    beef brisket 4 center-cut trimmed 2812.32 0.0 375.9437 133.7213
    onion 1 1/2 cups sliced 96.0 22.416 2.64 0.24
    carrot 1 cup sliced 52.48 12.2624 1.1904 0.3072
    italian plum tomato 2 cups cored chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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