Brisket with Carrots and Onions

Yield: 10 to 12 servings
Total Time : 4 hours and 10 minutes 
Prep: 10 min 
Cook: 4 hours


  • 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

Preheat oven to 350 degrees F.

Place brisket in a heavy roasting pan. In small bowl, combine salt, pepper, garlic, and oregano. Rub mixture on brisket.

Pile carrots, celery, onions, and bay leaves on brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables.

Cover top of pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with aluminum foil if they touch.)

Bake for 3 1/2 hours, or until meat is tender. Remove meat from pan and keep it warm. Place pan on 2 burners and boil vegetables and sauce over medium heat for another 30 minutes, or until sauce is thickened.

To serve, slice meat across the grain. Serve with vegetables.

Recipe adapted from Ina Garten.