Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket Subscribe to Max to stream more #BarefootContessa! #StreamOnMaxGet the recipe https://foodtv.com/43lzm8KSubscribe to Food Network http://foodtv.com/YouTubeIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Brisket with Carrots and OnionsRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 4 hr 10 minPrep: 10 minCook: 4 hrYield: 10 to 12 servingsIngredients6 to 7 pounds beef brisket2 tablespoons kosher salt2 teaspoons freshly ground black pepper1 tablespoon minced garlic (4 cloves)2 teaspoons dried oregano leaves1 pound carrots, peeled and cut into 2-inch chunks8 stalks celery, cut into 2-inch chunks6 yellow onions, peeled and sliced6 fresh or dried bay leaves1 (46-ounce) can tomato juiceDirectionsPreheat the oven to 350 degrees F.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. 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.)Bake for 3 1/2 hours, 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.To serve, slice the meat across the grain. Serve with the vegetables.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=gPagw3r4BP8