Recipes

[Beebee2]

A friend fixed this for us a couple of years ago on St. Paddy's Day; it was just delicious! So, I'm doing a trial run with this tonight for this year's celebration. I'm just using a 4-lb flat end brisket for my trial run. It's in the oven as we speak and it smells so good. I ran up against a problem I hadn't anticipated and may have done something wrong. The brisket has a fat cap on it; normally the fat cap is either trimmed off or left on top so that the fat 'bathes' the roast.

But, this fat didn't want to come off, and I didn't want the veggies on top of the fat, so I've put the fat at the bottom; we'll see what happens. If there's an interesting outcome, I'll post about it.

The tomato juice is what makes this recipe and what makes it different.

Brisket with Carrots and Onions

6 to 7 lb beef brisket
2 T kosher salt
2 t freshly ground black pepper
1 T minced garlic, 4 cloves
2 t 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-oz can tomato juice

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. 10 to 12 servings

Barefoot Contessa recipe