posted by Renee in MA 01-06-102 12:16 PM
Brisket with Carrots and Onions
by Barefoot Contessa Parties!
serves 10 to 12
6 to 7 lbs beef brisket
2 T kosher salt
2 t freshly ground black pepper
1 T minced garlic (4 cloves)
2 t dried oregano leaves
1 lb carrots, peeled and cut into 2" chunks
8 stalks celery, cut into 2" chunks
6 yellow onions, peeled & sliced
6 fresh or dried bay leaves
2 (28 oz) cans of tomato juice
Preheat oven to 350. Place brisket in heavy roasting pan.
In 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 three quarters of the way up the meat and vegetables. Cover the top of the pan with plastic wrap than foil.
Bake for 3 1/2 hours, or until meat is tender. Remove meat from pan and keep warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes or until sauce is thickened.
Cut meat across grain, serve with vegetables.