| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 10 min |
| Cook: | 4 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 745 |
| Total Fat | 55 g |
| Saturated Fat | 22 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 46 g |
| Cholesterol | 231 mg |
| Sodium | 1124 mg |
Reviews
Made this today- 1st brisket ever. Was tender and delicious. Definitely making again! And it was actually ready in 2 1/2 hours.
I make my brisket quite similarly. I can’t use onions as we have family members with allergies so I juse carrot and celery. I add about a cup of Unsalted Vegetable Broth broth. Put the brisket on top of.the vegetables. On top of.the brisket, I pour a bottle.of Heinz chili sauce and let it run down the sides a bit. I put the lid on the turkey roaster and then the rest is the same. I don’t use the vegetables as we eat the Charoset. Definitely a favourite. I make it for Hanukkah as well as it’s so popular.
Excellent. As another reviewer recommended: make sure to use double layer of parchment AND aluminum foil is very tight! I wasn’t sure about my oven – it has all these different features that i still haven’t figured out, but Bake at 350 worked great nice and tender after 4 hours. Soooooo gooood!
This brisket was delicious. Served to a dozen family members in from out of town and they raved about. Simple to prepare, and an “autopilot” dish on top of deliciousness. An absolute winner.
Just a question- I have a 10lb brisket. How long should I cook it? Thanks
Can you make this ahead of time and freeze. How long would you cook after defrosted. Thanks in advance
Great!!!
Made exactly as described – perfect! I expected the carrots to be mushy, but they were perfect. Added an additional 30 min cooking time for a 7lb brisket.
My favorite recipe and is easy to make and delicious!I make it often!
Flavorful and tender loved this recipe for cooking brisket.