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Brisket with Carrots and Onions

Brisket with Carrots and Onions
PREP TIME
10 min
COOK TIME
4h
YIELDS
10 - 12 servings

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved.

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Ingredients

6
- 7 lb(s) beef brisket
2
Tbsp kosher salt
2
tsp freshly ground black pepper
1
Tbsp garlic, minced (4 cloves)
2
tsp dried oregano leaves
1
lb(s) carrots, peeled and cut into 2-inch chunks
8
stalks celery, cut into 2-inch chunks
6
yellow onions, peeled and sliced
6
fresh or dried bay leaves
1
(46-oz) can tomato juice
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Directions

Step 1

Preheat the oven to 350ºF.

Step 2

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 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)

Step 3

Bake for 3 1/2 hours, or until the meat is tender. 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 for another 30 minutes, or until the sauce is thickened.

Step 4

To serve, slice the meat across the grain. Serve with the vegetables.

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