Julia Child's Smothered Beef Brisket

Indulge in the comfort of classic French cooking with *Julia Child's Smothered Beef Brisket*, a slow-braised masterpiece that transforms humble ingredients into a show-stopping meal. Featuring a tender, melt-in-your-mouth brisket nestled in a rich, aromatic sauce of caramelized onions, garlic, tomatoes, red wine, and hearty beef stock, this dish is enhanced by rustic vegetables like carrots and celery that simmer to perfection. The secret to its robust flavor lies in hours of slow cooking, infusing the beef with the savory essence of thyme and bay leaves. Perfect for family dinners or special occasions, this recipe delivers a satisfying, fork-tender brisket that pairs beautifully with mashed potatoes, crusty bread, or even a fresh green salad. Garnish with chopped parsley for an elegant finishing touch and enjoy the ultimate comfort food experience straight from the heart of French cuisine.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 lbs beef brisket
• 1 tbsp coarse kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 cups yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 14-oz can diced tomatoes (with juice)
• 2 tbsp tomato paste
• 2 cups beef stock or broth
• 1 cup dry red wine
• 2 bay leaves
• 1 tsp dried thyme
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 2 tbsp parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the beef brisket on all sides with kosher salt and black pepper.

Step 3

In a large, heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket for 4-5 minutes on each side until browned. Remove the brisket from the pot and set aside.

Step 4

Reduce the heat to medium and add the sliced onions to the pot. Cook for about 10-15 minutes, stirring occasionally, until the onions are softened and golden.

Step 5

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 6

Add the diced tomatoes (with their juice), tomato paste, beef stock, and red wine to the pot. Stir well to combine.

Step 7

Return the brisket to the pot, nestling it into the onion and tomato mixture. Add the bay leaves and thyme, and ensure the liquid partially covers the brisket. If needed, add more stock or water.

Step 8

Scatter the carrots and celery around the brisket in the pot.

Step 9

Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, basting the brisket with its juices every hour. The brisket is done when it is fork-tender.

Step 10

Once cooked, remove the brisket from the pot and set it on a cutting board. Cover it loosely with foil and let it rest for 15-20 minutes before slicing.

Step 11

If desired, skim the fat from the surface of the sauce in the pot. Adjust seasoning with additional salt and pepper, if needed.

Step 12

Slice the brisket against the grain and serve with the vegetable sauce spooned over the top. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(3867.6g)

Amount per serving	% Daily Value*
Calories	4268.8

Total Fat 196.5g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 9.0g
Cholesterol 1279.1mg	0%
Sodium 13137.2mg	0%
Total Carbohydrate 154.0g	0%
Dietary Fiber 32.7g	0%
Total Sugars 71.0g
Protein 425.9g	0%

Vitamin D 108.9IU	0%
Calcium 640.5mg	0%
Iron 45.6mg	0%
Potassium 8297.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 41.7%

Carbs: 15.1%