Brisket with Carrots and Onions

Show: Barefoot ContessaEpisode: Friday Night Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (175)

RECIPE
COMMENTS & REVIEWS(175)

Cook Time:
4 hr 0 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 4 hr 0 min
Total:: 4 hr 10 min

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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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Comments & Reviews

recipe Brisket with Carrots and Onions
Kathleen Aquebogue, NY 11-14-2009
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heart warming and delicious
Rated: 5 stars out of 5

I have made this recipe about 6 times. It is a crowd pleaser. It is very rich in flavor, texture and delicious- a good... fall/winter comfort food. Men love it girls and keep coming back for more!Read more
recipe Brisket with Carrots and Onions
Liz Modesto, CA 10-19-2009
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Pretty good, but a little salty
Rated: 4 stars out of 5

I cooked an eight pound brisket. The only substitution was I used V-8 since I had it on hand. The meat was wonderful (I... cooked it six hours due to size) but the veggies seemed to absorb too much salt (and yes, I used kosher). I would cut the kosher salt back to two teaspoons. Still, very flavorful and good. Read more
recipe Brisket with Carrots and Onions
Kevin Santa Rosa, CA 07-11-2009
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perfect family dinner
Rated: 5 stars out of 5

I have made this for my family and friends numerous times and it is a hit every time. Serve it with mashed potatoes and a... vegetable and it is a meal to remember, especially on a winter weekend nightRead more
recipe Brisket with Carrots and Onions
Brenda Lakewood, CA 06-11-2009
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AWESOME TASTE!
Rated: 5 stars out of 5

This was the first time I had made a Brisket and was so PLEASED with how it turned out! I told my neighbor that if I didn't... bring any over it was because it didn't turn out good. After I tasted it I called her and told her she wouldn't be getting any because we were going to eat every last bite! LOL... I used a 4 1/2 lb Brisket and followed the recipe to a tee except for the sauce. I didn't have tomato juice so I made my own with tomato paste and water. WOW this was so yummy and the Brisket was so perfectly done that I just HAD to review it! I made baked potatoes and used the sauce on them too. It was a great meal and I will be cooking it again next time I entertain guests!Read more
recipe Brisket with Carrots and Onions
Joy Bayville, NJ 05-15-2009
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Very Good!
Rated: 4 stars out of 5

This is the first time I've ever made Brisket. Both my husband and I enjoyed it with mashed potatoes. I made this with a 2... 1/2 lb. brisket, so I reduced the ingredients to 1/3. I also used V-8 instead of regular tomato juice. We did not find it too salty as some of the other reviewers commented. Thank you Ina!Read more
recipe Brisket with Carrots and Onions
Cora Lea Corpus Christi, TX 04-19-2009
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Daria, Texas does not have the only way for fixing Brisket
Rated: 5 stars out of 5

Daria, I moved to Texas 10 years ago and until that time I had never, ever had brisket cooked on a barbecue girll. I have,... however, eaten brisket for 22 years prior to coming to Texas and it was never on a grill. Texas is not the only state in the union who has good cooks. Check your cookbooks and reviews from others before making such an assinine statement. I have made a brisket using these ingredients in the past and it is delicious. I did cut back on the salt. I also have made a brisket using salt, pepper, garlic powder, onions, potatoes and carrots and pouring a pot of black coffee over the items. Seal the pot with a lid or aluminum foil and bake at 375 for 4 hours. It is absolutely delicious and the broth makes a wonderful base for Beef vegetable soup from the leftovers. Read more