Brisket with Carrots and Onions
Brisket is a great one-dish meal; the meat and vegetables are roasted together for hours. Cookbook author Ina Garten makes the meat ahead of time, slices it when it’s cooled a bit, then reheats it with the vegetables in a pretty ovenproof serving dish. This recipe will definitely make enough to have leftovers.
- 6 to 7 lb. beef brisket (see note)
- 2 Tbs. kosher salt
- 2 tsp. freshly ground pepper
- 1 Tbs. minced garlic (4 cloves)
- 2 tsp. dried oregano leaves
- 1 lb. carrots, peeled and cut into 2-inch chunks
- 8 celery stalks, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 2 cans (each 28 oz.) tomato juice
Preheat an oven to 350°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 three-fourths of the way up the meat and vegetables. Cover the stew completely with parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the foil if they touch.)
Bake until the meat is tender, about 3 1/2 hours. 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 until the sauce is thickened, about 30 minutes.
To serve, slice the meat across the grain. Serve with the vegetables. Serves 10 to 12.
Note: Ina Garten uses Sacramento tomato juice in this recipe. Don’t confuse corned beef brisket with plain brisket. Corned beef is the same cut, but it has been processed with salt and spices.
Adapted from Barefoot Contessa Parties! by Ina Garten (Clarkson Potter/Publishers, 2001).