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    You are in: Home / Recipes / Brisket With Carrots and Onions Recipe
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    Brisket With Carrots and Onions

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Charlotte J's Note:

    Recipe from Ina Garten

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Place the brisket in a heavy roasting pan.
    3. 3
      In a small bowl, combine the salt, pepper, garlic, and oregano.
    4. 4
      Rub the mixture on the brisket.
    5. 5
      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.
    6. 6
      Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil.
    7. 7
      (The tomato juice will react unpleasantly with the aluminum foil if they touch.).
    8. 8
      Bake for 3 1/2 hours, or until the meat is tender.
    9. 9
      Remove the meat from the pan and keep it warm.
    10. 10
      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.
    11. 11
      To serve, slice the meat across the grain.
    12. 12
      Serve with the vegetables.

    Ratings & Reviews:

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    Nutritional Facts for Brisket With Carrots and Onions

    Serving Size: 1 (462 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 926.1
     
    Calories from Fat 653
    70%
    Total Fat 72.5 g
    111%
    Saturated Fat 29.1 g
    145%
    Cholesterol 198.6 mg
    66%
    Sodium 1989.1 mg
    82%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 10.2 g
    41%
    Protein 48.5 g
    97%

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