Ina Garten’s Brisket with Carrots and Onions


1. Preheat a oven to 350°F.

2. Place a brisket in a complicated roasting pan. In a tiny bowl, mix a salt, pepper, garlic and oregano.

3. Rub a reduction on a brisket. Pile a carrots, celery, onions and brook leaves on a brisket and flow in adequate tomato extract to come about 3 buliding of a approach adult a beef and vegetables. Cover a meal totally with vellum paper, afterwards with a aluminum foil (the tomato extract will conflict unpleasantly with a aluminum foil if they touch.)

4. Bake for 3½ hours, or until a beef is tender. Remove a beef from a vessel and keep it warm. Place a vessel on 2 burners and boil a vegetables and salsa over middle feverishness for another 30 minutes, or until a salsa is thickened.

5. To serve, cut a beef opposite a grain. Serve with a vegetables.

Reprinted from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun. Copyright © 2001 by Ina Garten. Photographs copyright © 2001 by James Merrell. Published by Clarkson Potter/Publishers, an impress of Penguin Random House, LLC.

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