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Brisket with Carrots and Onions
From Statesboro Market2Go
<p>A deliciously flavorful beef brisket dinner made with local meat, veggies, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.foodnetwork.com (Entered by Ariana Giddens)
Serves: 10-12
Ingredients
6 to 7 pounds
Beef brisket
2 tablespoons
Kosher salt
2 tablespoons
Pepper
4 cloves
Garlic (minced)
2 tablespoons
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
46 ounces
Tomato juice
Step by Step Instructions
- Preheat oven to 350 degrees. Put the brisket into a sturdy roasting pan. Mix the salt, pepper, garlic, and oregano together in a bowl, then rub the mixture onto the brisket.
- Spread the carrots, onions, celery, and fresh or dried bay leaves over the brisket, then pour the tomato juice over it until everything is 3/4ths covered.
- Cover the brisket with 2 layers of parchment paper, then with aluminum foil. Bake for 3 1/2 hours.
- Remove the brisket from the roasting pan and set it aside (keep it warm). Place the pan on 2 burners and boil for 30 minutes to thicken the sauce.
- Slice the brisket across the grain and serve it with vegetables and sauce.