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.