Ina Garten Recipe For Brisket Food

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BRISKET WITH CARROTS AND ONIONS



Brisket With Carrots and Onions image

Make and share this Brisket With Carrots and Onions recipe from Food.com.

Provided by Charlotte J

Categories     Onions

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

6 -7 lbs beef brisket
2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 lb carrot, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh bay leaves or 6 dried bay leaves
1 (46 ounce) can tomato juice

Steps:

  • Preheat the oven to 350 degrees 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 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.).
  • 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.
  • To serve, slice the meat across the grain.
  • Serve with the vegetables.

Nutrition Facts : Calories 926.2, Fat 72.6, SaturatedFat 29.2, Cholesterol 198.7, Sodium 1989.2, Carbohydrate 18.4, Fiber 3.5, Sugar 10.3, Protein 48.5

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