Recipe courtesy of Ina Garten
Total:
4 hr 10 min
Active:
10 min
Yield:
10 to 12 servings
Level:
Easy
Total:
4 hr 10 min
Active:
10 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Cabernet Sauvignon

IDEAS YOU'LL LOVE

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Beef Brisket Rub #1

Recipe courtesy of Lee McWright|Bobbie McWright

Brisket

Recipe courtesy of Trisha Yearwood

Brisket Rub

Recipe courtesy of Robert Irvine

Beef Brisket

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Recipe courtesy of Bobby Flay

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Slow-Cooker Barbecue Brisket

Recipe courtesy of Food Network Kitchen

Texas Oven-Roasted Beef Brisket

Recipe courtesy of Tom Perini

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking