Tujague’s Famous Brisket
Entree
Classic
- Prep Time:
- Cook Time:
- Total Time:
- Yield: 6-8 servings
In the early 1900s, butchers who worked at the French Market would cross the street to Tujague’s for their famous brisket with its spicy red sauce, spiked with horseradish and Creole mustard. In 1937, Clemence Castet, the madam of the Tujague’s dining room from 1914 to 1969, added her famous boiled brisket of beef to the 1937 edition of Madam Bégué’s Recipes of Old New Orleans Creole Cookery. Locals and visitors still clamor to Tujague’s today to enjoy this dish.
Ingredients for Brisket:
- 4 lb. beef brisket, trimmed
- 1 gallon water
- ¼ cup salt
- 12 black peppercorns
- 3 bay leaves
- 2 ribs celery, chopped
- 2 turnips, peeled and quartered
- 2 carrots, peeled and sliced
- 2 onions, sliced
- ½ small head cabbage, chopped
- 2 leeks, sliced
- 2 large Creole tomatoes, quartered
- Creole mustard
- Horseradish sauce (recipe below)
Instructions for Brisket::
- Place the brisket and water in a large Dutch oven or soup pot.
- Add the salt, peppercorns and bay leaves.
- Bring to a boil over high heat.
- Add the celery, turnips, carrots, onions, cabbage, leeks and tomatoes.
- Let the pot return to a boil, then reduce to a simmer and cook until the beef is tender, about 2 ½ hours.
- As it cooks, skim the surface of the water frequently to remove any scum that may accumulate.
- Remove the brisket and reserve the cooking liquid and vegetables for other uses.
- Serve the brisket with Creole mustard and Horseradish Sauce.
Ingredients for Horseradish Sauce:
(makes 2 cups)
- ½ cup creamed horseradish
- ½ cup creamed horseradish
- ½ cup Creole mustard
- 1 cup ketchup
- A few dashes of Worcestershire sauce
Instructions for Horseradish Sauce:
- Combine all ingredients.
- Chill the mixture for 6-8 hours or overnight to marry the flavors.
Photo credit: Sam Hanna
Recipe By: Tujague's
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