Julia Child’s Special Brisket

Many people think of brisket as the kind of thing that isn’t worth the effort to make. But those people don’t know what they’re missing out on.

Instructions

1. Cuts: You can buy brisket trimmed of fat, but the better choice is cuts with fat. Fat helps keep the beef from drying out when baking.
2. Browning: If you plan on baking, grilling or even smoking the brisket, brown it on all sides in some oil first.
3. Flour: Lightly dust the brisket before browning for a more stew-like result in the gravy juices.
4. Marinades: Brisket flavor is enhanced through overnight marinating.
5. Rubs: Rubs with spices made from onion and garlic powder with salt, pepper and some liquid smoke also enhance flavor if refrigerated overnight.
6. Cooking Temperatures: Cook in 275ºF oven, one hour per pound of meat.
7. Cover: Brisket juices and flavors work best when the beef is covered with a lid or heavy-duty foil—take the foil or lid off the last hour of cooking if you want a nice crispy outside.