Recipes : Brisket with Carrots and Onions : Food Network

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Brisket with Carrots and Onions
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound 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-ounce) can tomato juice

Instructions
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.