WebPlace brisket, fat side up, on a wire rack in a large disposable aluminum baking pan. Place in center of grill. Cover, and cook until tender and an instant-read meat thermometer …
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Directions. 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.
Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat. Heat the avocado oil over medium high heat in a Dutch oven.
The flavour is amazing without many added carbs. I pour the salsa on top of the brisket (over the spices we just rubbed in), cover with a lid and cook. Once the 4 hours is up, I remove the lid, transfer to a plate and serve. IT TASTES AMAZING. It’s tender and flavourful and is perfect for a dinner party.
I made Garten's holiday brisket, which calls for carrots, onions, and tomato juice. I thought the festive recipe was easy to make and could feed a whole family. With the holiday season in full swing, I decided to try making one of Ina Garten's favorite holiday recipes: her brisket.