by Debra Wysopal

Every year I struggle with a brisket recipe for Hannukah, because let’s face it, there are a lot of ways brisket can go wrong. I’ve tested many. The criteria was simple: hearty, tender meat with loads of rich carrots oh, and I wanted to do it in the oven for that classic holiday feel. This one fits the bill, much thanks to Ina Garten. I serve this with a heaping mound of buttered broad egg noodles and stacks and stacks of latkes. Side note; it was delicious. Photos did not do it justice

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 6 to 7 pounds beef brisket
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper (plus more to taste)
  • 1 tablespoon minced garlic (4 cloves)
  • 2 teaspoons dried oregano leaves
  • 1 pound baby 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
  • parchment paper
  • aluminum foil


  1. Preheat the oven to 350 degrees F.
  2. 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. I used the full amount.
  3. 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.)
  4. Bake for 3 1/2 hours undisturbed, 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.
  5. To serve, slice the meat across the grain. Spoon sauce and veggies over the meat and serve. 


Do not skip the parchment paper step, as the aluminum foil will interact with the tomato juice if they touch and ruin the dish.

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1 comment

Pamela Goar December 23, 2019 - 9:52 am

Thank you, I was looking for a new brisket recipe.

Comments are closed.

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