Brisket With Carrots And Onions
This hearty beef brisket dish is a comforting and flavorful meal that is perfect for serving a crowd. The succulent meat is seasoned with a savory blend of garlic and oregano, then slow-cooked with an assortment of vegetables in a rich tomato juice sauce. The end result is a tender and juicy brisket that is sure to impress your guests. Enjoy this classic recipe straight from the oven to the table for a satisfying dining experience.
— Constant Cookbook
Ingredients
- 6 to 7 lb. beef brisket (see note)
- 2 Tbs. kosher salt
- 2 tsp. freshly ground pepper
- 1 Tbs. minced garlic (4 cloves)
- 2 tsp. dried oregano leaves
- 1 lb. carrots, peeled and cut into 2-inch chunks
- 8 celery stalks, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 2 cans (each 28 oz.) tomato juice
Instructions
- Preheat an oven to 350°F.
- Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions and bay leaves on the brisket and pour in enough tomato juice to come about three-fourths of the way up the meat and vegetables. Cover the stew completely with parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the foil if they touch.)
- Bake until the meat is tender, about 3 1/2 hours. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat until the sauce is thickened, about 30 minutes.
- To serve, slice the meat across the grain. Serve with the vegetables. Serves 10 to 12.
- <b>Note:</b> Ina Garten uses Sacramento tomato juice in this recipe. Don&rsquo;t confuse corned beef brisket with plain brisket. Corned beef is the same cut, but it has been processed with salt and spices.
- Adapted from <i>Barefoot Contessa Parties!</i> by Ina Garten (Clarkson Potter/Publishers, 2001).
Comments
No comments found.