Barefoot Contessa Brisket Recipe

Brisket with Carrots and Onions Recipe Ina Garten Food Network

WEBJun 22, 2015 · Preheat the oven to 350 degrees F. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, …

1. Preheat the oven to 350 degrees F.
2. 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.)
3. 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.
4. To serve, slice the meat across the grain. Serve with the vegetables.

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Barefoot Contessa Brisket with Onions and Leeks

WEBAdd the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits. Spoon half the onion and leek mixture under the …

1. Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think!
2. The next day, preheat the oven to 350 degrees.
3. In a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil over medium-high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and set aside.
4. Put the yellow onions, red onions, and leeks in the Dutch oven, adding a few tablespoons of oil if the pot is dry, and sauté over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 minutes. Add the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits.

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