FOOD NEWS
Ina Garten's Hassle-Free Brisket Features A Sauce That Makes Itself
BY VANESSA NIX ANTHONY
Ina Garten calls her brisket with carrots, onions, and celery an "old-fashioned Jewish dinner," and she featured her favorite recipe on Food Network's "Barefoot Contessa."
The secret is in the easy sauce. All Garten does is add tomato juice to the pot, which slowly melds with the brisket and other ingredients to create a rich and harmonious sauce.
Garten's brisket recipe calls for a large 6 to 7-pound brisket, so adjust the quantities of the other ingredients if you're using a smaller cut of beef.
Prepare by seasoning the brisket with a salt, pepper, garlic, and oregano rub. Layer with chopped carrots, celery, six sliced onions, and bay leaves in a roasting pan.
Pour a 46-ounce can of tomato juice over everything, filling it to three-quarters the height of the brisket. Bake at 350°F for about 3.5 hours, covered with parchment paper.