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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roast Brisket Recipe

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This recipe for Roast Brisket is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 to 7 lbs beef brisket
2 tablespoons kosher salt
2 teaspoons freshl ground black pepper
1 tablespoon minced garlic
2 teasoons dried oregano leaves
1 pound carrots, peeled and cut into 2" ;chunks
8 stalks celery,, cut into 2" chunks
6 yellow onions, peeled and sliced
6 bay leaves
2 cans tomato juice (large)
Directions:
Directions:
Preheat the oven to 350º.

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 parchment paper, then with aluminum foil. (Tomato juice will react with 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 vegetable and sauce over medium heat for 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with vegetables.
Number Of Servings:
Number Of Servings:
10

 

 

 

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