Brisket with Carrots & Onions
.
Yield
10 servingsPrep
9 minCook
4 minReady
4¼ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef brisket
|
|
| 2 | tablespoons |
kosher salt
|
|
| 2 | teaspoons |
black pepper
freshly ground to taste |
|
| 4 | cloves |
garlic
minced |
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | pound |
carrots
peeled and cut into 2-inch chunks |
|
| 8 | stalks |
celery
cut into 2-inch chunks |
*
|
| 6 | each |
onions
yellow, peeled and sliced |
|
| 6 | each |
bay leaves
fresh or dried |
*
|
| 46 | ounces |
tomato juice
about 1 can |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef brisket
|
|
| 3E+1 | ml |
kosher salt
|
|
| 1E+1 | ml |
black pepper
freshly ground to taste |
|
| 4 | cloves |
garlic
minced |
|
| 1E+1 | ml |
oregano
dried |
|
| 453.6 | g |
carrots
peeled and cut into 2-inch chunks |
|
| 8 | stalks |
celery
cut into 2-inch chunks |
*
|
| 6 | each |
onions
yellow, peeled and sliced |
|
| 6 | each |
bay leaves
fresh or dried |
*
|
| 1329.4 | ml/g |
tomato juice
about 1 can |
|
Directions
Preheat the oven to 350℉ (180℃).
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 ¾ 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 3½ 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.
