• Home
  • About
    • Meet Kristin
  • The Book
  • Podcast
  • Blog
    • Spiritual Direction
    • Turquoise Table Stories
    • Recipe Collection
    • 5-Day Meet Your Neighbors Challenge
    • Conversations
  • Spiritual Direction
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • About
    • Meet Kristin
    • Meet the Team
  • Start Here
  • Join the Community
  • Register Your Table
  • The Book
  • Podcast
  • Blog
    • Turquoise Table Stories
    • Suppers for Sharing
    • Recipes
    • Conversations
  • Media
  • Speaking
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

The Turquoise Table

Kristin Schell

  • Start Here
  • Register Your Table
  • The Community

in Dinner· Gluten Free· One Pot Wonders: Crock Pot, Soup, Chili, Stew· Recipe Collection

Brisket with Carrots & Onions

Thank God it’s Friday! Seriously.  It’s been one of those weeks.  Husband has been gone, too many activities, birthday parties, school programs, blah…blah…blah.  So tonight we are going to kick back, chill out, and reconnect as a family.  I probably just jinxed myself.

Today is still piled high with playdates, kids out of school, workout, etc.  So I’m going to make a simple brisket and let the oven do the hard work.  Ina Garten, one of my cooking idols, made this dish for her husband Jeffrey and he loved it.  We’ll see what my family thinks.  I’m going to serve this with sauteed spinach and possibly small baked potatoes for the children.

Brisket with Carrots and Onions

  • 3 1/2 lbs beef brisket
  • 1 Tbs kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp minced garlic (2 cloves)
  • 1 tsp dried oregano
  • 1/2 lb carrots, peeled and cut into 2-inch chunks
  • 4 celery stalks, cut into 2-inch chunks
  • 3 yellow onions, peeled and sliced
  • 3 bay leaves
  • 1 (24 oz can) tomato juice, low salt

Pre-heat oven to 350 degrees.  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 foil if they touch)!

Bake for 3 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 about 20 minutes or until the sauce is thickened.

Slice the meat across the grain and serve with the vegetables.

 

  • Share
  • Tweet
  • Email
  • Print

Filed Under: Dinner, Gluten Free, One Pot Wonders: Crock Pot, Soup, Chili, Stew, Recipe Collection Tagged With: brisket, Ina Garten

« The Red Plate
Recipe Swap »

Comments

  1. Andrea Marker says

    at

    Hi, I have been trying some of your recipes and love them all! We have tried about 7 of them. I just received a brisket from my dad, so I want to try and cook this on my own. (Our friend always cooked this in his smoker for us; it’s so mouthwatering). I was wondering if you can cook this in a crock pot just longer for the veggies to cook as well? I have been doing a lot of Crockpot meals since I am on 3rd shift now. I still like my family to have a tasty, fulfilling, and health meal to eat. I’m just too tired to cook; even if it is my favorite thing to do. Please help with anything you have up your sleeve, I’m tired of these same meals.

    • Kristin says

      at

      Andrea,

      Yes! This recipe will work great in a crockpot. Just add all the ingredients and set to low for 6-8 hours until the brisket is fall apart tender.

      I’m so glad you are enjoying the recipes! So grateful you are here. Kristin

      • Gillian says

        at

        Hi, I don’t have parchment paper. Won’t plastic wrap melt if I bake it under the foil? Thanks in advance.

Meet Kristin

Welcome! I'm so glad you're here.

I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

I hope you'll join us!

About Kristin

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

The Book

Buy Now

The Podcast

The Turquoise Table Podcast with Kristin Schell

Listen Now

Join the Movement

  • Start Here
  • Join the Community
  • Register Your Table
  • Your Tables

Subscribe for Updates

Quick Links

  • Media
  • Contact
Hook ‘em Ellie! We’re so proud of you, our lif Hook ‘em Ellie! We’re so proud of you, our lifelong Longhorn! Congrats on graduation —we love you so much and are so very proud of you! 🧡🤘🏽🧡
Final kindergarten chapel to final senior year cha Final kindergarten chapel to final senior year chapel. So grateful for St Matthew’s and Hyde Park for loving and raising up our four. If you need me I’m the mama crying buckets for the entire month of May as we celebrate two milestone graduations.
This lil nugget is 18! Oh Sarah how we love you! H This lil nugget is 18! Oh Sarah how we love you! Happy Birthday baby girl 💕🎂🥳🎁🎉
Happiest of hours. Oyster shooters in stories. 🦪
Happy 25th Will! We love you so much and I’m so Happy 25th Will! We love you so much and I’m so proud of you. Never grow too old for Puff the Magic Dragon, Baby Beluga and I Don’t Want to Live on the Moon. 🎂🥳🥰
Happy Birthday to my favorite Valentine baby! 22 l Happy Birthday to my favorite Valentine baby! 22 looks good on YOU. I love you so @ellieeschell 💘🎂🎉
Follow on Instagram

Copyright ©2005-2023 Kristin Schell · Site by Erin Ulrich Creative