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| Name | Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network |
| Video Uploader | Video From Food Network |
| Upload Date | This Video Uploaded At 25-05-2023 23:00:28 |
| Video Discription | Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too! #InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/43lzm8K Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=gPagw3r4BP8 gPagw3r4BP8 |
| Category | Howto & Style |
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