A recipe from Chef Richard Bickford at Tujague's. Read more about Chef Bickford here.
Chef’s note: The two most important steps to produce a tender, juicy brisket are: 1. Buy a quality, well-trimmed brisket, never frozen; 2. Simmer the meat (not a hard boil).
Yield: 1 gallon
Ingredients
- 6–7 lbs. choice brisket
- 2 onions, quartered
- 1 head of garlic, peeled
- 1 + 1/2 ribs of celery, quartered
- 2 green onions, quartered
- 1 carrot, quartered
- 1 bell pepper, quartered
- 1 bay leaf
- 1 tbsp. salt
- 15 black peppercorns
For sauce:
- 1 cup ketchup
- 1/2 cup horseradish
- 1/4 cup Creole mustard
For vegetable soup:
- beef stock (reserved from boiling brisket)
- 3 tbsp. tomato paste
- 2 whole tomatoes, sliced
- additional vegetables of your choice
Method
To make brisket: Place the brisket in a large soup pot, cover with cold water, add all the ingredients, and simmer for 3–4 hours until beef is tender. Remove beef and slice.
To make sauce: Combine sauce ingredients.
To make vegetable soup: In the soup pot, skim and strain the stock left over from boiling the beef brisket. Add tomato paste, tomatoes, and additional vegetables. Cook until tender and serve.
