Brisket with Carrots and Onions
Ingredients
- 6 to 7 lb beef brisket
- 2 T salt
- 2 t pepper
- 4 garlics, minced
- 2 t dried oregano leaves
- 1 lb 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
- 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.
Notes
- Barefoot Contessa
- 10 to 12 servings