1 Video | Photo: Brisket with Carrots and Onions Recipe
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
Directions
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.
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By frankaholic
New York, NY
on April 26, 2013
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Another five star from Ina. I bought the last two pieces of brisket my market had, I think it was 5 or 6 pounds. It took about 4 and a half hours, not 3 and a half, and is PERFECT. I tested it by tasting it after 3.5, and it wasn't tender. So I cooked it an hour or so more. *UPDATE after reading other reviews, I cook the brisket at 275 for about 6 hours and it's unreal. Also, remember, the fatty side faces up!* Put the meat in a covered pot to keep it warm while i cooked the sauce for about 35 minutes on 2 burners (it does thicken, and is so delicious I can't tell you. I want to eat the whole brisket like a steak, I'm having trouble controlling myself, it's so tender and delicious. But it's supposed to serve my whole family, so I have to stop!
I'm kind of amazed by reviewers who get angry because the cooking time isn't pin point perfect. Run your own test after the allotted time, check every so often, and you'll be thrilled. Cooking is an art, not an exact science.
By knitter1
Chicago, IL
on March 29, 2013
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This brisket was awesome. The prep time was long, but it was worth it. Didn't have to do a thing once it was in the oven. Next time I would use less tomato juice and increase the amount of rub. We took it out of the oven after 3-1/2 hours and it was the perfect time to slice it. Did use the food processor to make the gravy a little thicker and would puree less vegetables next time I make it. This is a keeper.
By A Davidson
on March 27, 2013
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This brisket ROCKS. As someone who is Jewish and eaten plenty of dried out brisket in my life this was absolutely AWESOME Thanks Ina
Read all 215 reviews