Brisket with Carrots and Onions
This Ina Garten recipe features a tender beef brisket braised with carrots, celery, and onions in a rich tomato juice base. Slowly baked until incredibly tender, the vegetables and sauce are then reduced for a thickened, flavorful accompaniment. It's an easy, robust dish perfect for a crowd, emphasizing simple preparation for a deeply satisfying meal.
Equipment
- 1 Heavy Roasting Pan
- 1 Small Mixing Bowl For combining spices
- 1 Chef's knife For preparing vegetables and slicing meat
- 1 Cutting Board
- 2 Stovetop Burners For reducing the sauce
Ingredients
Main
- 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
Instructions
- 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.
Notes
Ensuring the brisket is sliced against the grain post-cooking is paramount for tenderness. For a richer flavor profile, consider searing the brisket on all sides in the roasting pan before adding other ingredients; this develops a deep Maillard crust. The use of parchment paper between the tomato juice and aluminum foil is a vital step to prevent metallic off-flavors. While the recipe simplifies, reducing the sauce on the stovetop intensifies its flavor. For an even more unctuous sauce, you can strain the vegetables, blend some of them into the sauce, or reduce it further. Allowing the brisket to rest for 15-20 minutes after baking will ensure the juices redistribute, resulting in a more moist and flavorful slice.