Aina Garten covers meat with garlic in thick aromatic sauce meat juice and serves it with tender potatoes and carrots. с друзьями: 
Time: 4 час. 10 min. Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.7-3.2 kg. beef brisket
- 2 tbsp. l coarse salt
- 2 tsp freshly ground black pepper
- 1 tbsp. l (4 cloves) minced garlic
- 2 tsp dried oregano leaves
- 450 gr peeled and cut into pieces 5 cm. carrots
- 8 sliced 5 cm. Celery stalks
- 6 heads peeled and diced Luke
- 6 fresh or dried bay leaves
- 1 can (1.3 liters) of tomato juice
Recipes with similar ingredients: beef, tomato juice, onions onions, garlic, celery, carrots, oregano, bay leaf
Recipe preparation:
- Preheat the oven to 180 ° C. Put the brisket in a heavy form for baking. In a small bowl, combine salt, pepper, garlic and oregano. Rub the meat with this mixture. Put carrots, celery, onions and bay leaves on the brisket and pour so much tomato juice, so that he covers meat and vegetables by 3/4. Cover form 2 sheets of parchment paper and then aluminum foil (If tomato juice will come in contact with the foil, they will come into reaction). Bake the meat for 3.5 hours, or until soft. Remove the brisket from the mold and keep it warm. Put the form on two rings, bring the sauce with vegetables to a boil and cook on medium heat for another 30 minutes, until the sauce thickens. serve chop the meat across the fibers. Serve with vegetables.
