Slow Cooking Brisket
Slow Cooking Brisket! This literally took me only minutes to prepare. Once it was done I realized this would be great for weekday meals or a fancy dinner party!
My gifts are almost wrapped and I’m trying to get the last minute things done for the big day! I don’t know if your like me but cooking for the family is the last thing on my list. I truly only want to throw a pizza at them and tell them good luck! Then I start feeling a little guilty and that’s when I begin my search for quick and easy meals. We have become fans of brisket over the Summer months.
We enjoyed cooking it on the smoker and seriously the meat falls apart. So good! I didn’t think we would find a different way that would please my crew. I did it, you guys! I really don’t know which way is my favorite way to cook it.
It’s true, brisket does cost more than your usual roast. Depending on the size of your family, you will probably have leftovers for days, and it will turn into other meals throughout the week. It’s well worth it!
- 6 to 7 pounds beef brisket
- 2 tablespoons salt
- 2 teaspoons black pepper
- 4 cloves, minced
- 2 teaspoons oregano
- 2 to 3 cups baby carrots
- 8 stalks celery, cut into 2-inch chunks
- 2 yellow onions, peeled and sliced
- 1 bag of baby potatoes
- 1 1/2 28-ounce cans tomato juice
- 1. Preheat the oven to 350°F.
- 2. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic and oregano.
- 3. Rub the mixture on the brisket. Pile the carrots, potatoes, celery, and onions on the brisket and pour in enough tomato juice to come about three quarters of the way up the meat and vegetables.
- Cover the stew completely with parchment paper, then with the aluminum foil (the tomato juice will react unpleasantly with the aluminum foil if they touch.)
- 4. Bake for 4 hours, or until the meat is tender.
- 5. To serve, slice the meat across the grain. Serve with the vegetables.