Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons 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
1 (46-ounce) can tomato juice
Directions
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.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Jewish-Style Braised Brisket
Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.
Full recipe here:
INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme
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The ONLY way to cook a brisket ????
Instant Pot Braised Brisket Recipe | Pressure Cooker Dinner
This Instant Pot Braised Brisket Recipe is an easy, savory dish that you can make without heating up your entire house. Dump in everything and just let it make itself, and you end up with a savory, melt-in-your-mouth dish with this pressure cooker dinner.
Recipe here:
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Chopped Brisket Sandwich | Quick and Easy Recipe | Heath Riles BBQ
If you have some leftover brisket, this is a delicious and easy sandwich you can make. I've stopped in a Buc-ee's or two while traveling, and I wanted to recreate their chopped brisket sandwich at home.We had some leftover brisket from a previous cook recipe on our channel. Check out our Easy Smoked Brisket recipe on the Traeger Timberline 1300:
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INGREDIENTS:
• Heath Riles BBQ Sweet BBQ Sauce
• Leftover brisket, chopped
• Pickles
• Onion
• Sandwich Buns
DIRECTIONS:
1. Take your leftover brisket out of your fridge or freezer. We vacuum sealed our brisket and heat it back up in the bag.
2. Slice your brisket and chop the slices into small pieces.
3. Assemble your sandwich. Take about a handful of your chopped brisket and place it on your bottom bun. Drizzle some Heath Riles BBQ Sweet BBQ sauce over your chopped brisket, and place your sliced onion and pickle chips on top.
4. Once you have your sandwich assembled, it's time to dig in!
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Heath Riles, pitmaster
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CRAZY VEGAN BRISKET RECIPE, the best vegan meat I've ever tasted.
this is the greatest vegan meat I have ever made or tasted. MY CAMERA MAN COULD NOT BELIEVE IT WAS VEGAN. PERFECT FOR THE HOLIDAYS OR GOOD FOR PROTEIN PACKED VEGAN MEAL PREP. TRUST ME THIS IS FRICKIN EPIC. written recipe below -
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