A flavorful beef brisket recipe from the pages of Julia's popular cookbook 'From Julia Child's Kitchen'.

Jaclyn Mullins added this recipe


  • 1 -2 garlic clove, pureed
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 cup olive oil
  • 1/8 tsp 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 cup sliced onions
  • 1 cup sliced carrot
  • 2 cups fresh Italian plum tomatoes, cored and chopped

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