JULIA CHILD'S RECIPES RECIPES

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JULIA CHILD'S SMOTHERED BEEF BRISKET RECIPE - FOOD.COM



Julia Child's Smothered Beef Brisket Recipe - Food.com image

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.

Total Time 4 hours 40 minutes

Prep Time 40 minutes

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -2 garlic clove, pureed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 cup olive oil
1/8 teaspoon pepper
4 lbs lean flat 2-inch-thick center-cut 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 carrot
2 cups fresh Italian plum tomatoes, cored and chopped

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.

Nutrition Facts : Calories 585, FatContent 31.5, SaturatedFatContent 9.1, CholesterolContent 187.5, SodiumContent 452.3, CarbohydrateContent 8.4, FiberContent 2.1, SugarContent 4.3, ProteinContent 63.9

JULIA CHILD'S WHITE BREAD RECIPE - FOOD.COM



Julia Child's White Bread Recipe - Food.com image

Make and share this Julia Child's White Bread recipe from Food.com.

Total Time 3 hours 25 minutes

Prep Time 1 hours 40 minutes

Cook Time 1 hours 45 minutes

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 6

2 1/2 cups water (105-115 F)
1 tablespoon active dry yeast
1 tablespoon sugar
7 cups bread flour or 7 cups all-purpose flour
1 tablespoon salt
1/4-1/2 cup unsalted butter, softened

Steps:

  • Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
  • Let sit for 5 minutes until creamy.
  • Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
  • Mix slowly until blended then add the rest of the flour.
  • Increase speed and scrape down the sides til the dough comes together.
  • (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
  • Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
  • Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
  • Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
  • Butter 2 loaf pans.
  • Deflate the dough, cut in half and turn out onto a lightly floured surface.
  • Roll out into a 9 x 12-inch rectangle.
  • With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
  • Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
  • Drop in the loaf pan seam side down, and repeat.
  • Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
  • Preheat the oven to 375°F and put the rack in the center of the oven.
  • Bake for 35-45 minutes til they are honey brown.
  • Immediately turn out of pans onto a rack to cool.
  • Once almost completely cool, they can be cut.
  • Store in a brown paper bag for a day or two.
  • Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.

Nutrition Facts : Calories 230, FatContent 3.5, SaturatedFatContent 1.9, CholesterolContent 7.6, SodiumContent 439, CarbohydrateContent 42.8, FiberContent 1.7, SugarContent 0.9, ProteinContent 6

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JULIA CHILD'S SMOTHERED BEEF BRISKET RECIPE - FOOD.COM
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.
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