Brisket with Carrots & Onions
Submitted by happyzhangbo
Herb-rubbed beef brisket braised with chunky carrots, celery, and onions in tomato juice. Roasts to fork-tender in the oven with a thick, savory sauce. Feeds ten.
YIELD
10 servingsPREP
9 minCOOK
4 minREADY
4¼ hrsThis is the Sunday roast that makes the whole house smell incredible for hours.
A six-pound brisket gets rubbed down with garlic, oregano, and kosher salt, then piled high with carrots, celery, onions, and bay leaves.
Tomato juice goes in nearly to the top, and the whole thing gets sealed up tight with parchment and foil before a long, slow braise in the oven.
When it comes out, the meat practically falls apart and the vegetables have melted into a thick, concentrated sauce that needs nothing else.
Slice against the grain, spoon the veggies and sauce over the top, and call everyone to the table.
Pro Tips
- Line the foil with parchment paper first. Tomato juice reacts with aluminum and can give the sauce a metallic taste.
- Let the brisket rest for 15 minutes after removing from the pan. It slices cleaner and stays juicier.
- Reduce the sauce on the stovetop after the meat comes out. That extra 30 minutes of boiling concentrates the flavor and thickens everything beautifully.
- This feeds ten generously, making it ideal for holiday dinners or meal prep for the week.
Ingredients
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.
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