Brisket with Carrots and Onions

Name: Brisket with Carrots and Onions
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 12
Cuisine: Jewish
Ingredients: 3 kilograms beef brisket; 2 teaspoons freshly ground black pepper; 454 grams carrots, peeled and cut into 2-inch chunks; 8 stalks celery, cut into 2-inch chunks; 6 fresh or dried bay leaves; 4 cloves tablespoon minced garlic; 2 Tbsps kosher salt; 2 teaspoons dried oregano leaves; 1 kilograms tomato juice; 6 yellow onions, peeled and sliced

Brisket with Carrots and Onions is a gluten free, dairy free, and primal main course. One serving contains 415 calories, 49g of protein, and 17g of fat. This recipe serves 12. It is perfect for Hanukkah. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes. If you have oregano leaves, pepper, celery, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Jewish cuisine.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.)

Ingredients you will need

Tomato Juice