Beef brisket in the oven

12 servings
5 hours


1. We will prepare the ingredients, starting with meat, since he needs time to stand in salt: - my brisket under running water, then dry it with paper towels and transfer it to a deep large container. If there are large pieces of lard on the meat, it is better to cut them, and small areas can (and should) be left by cutting them with a knife in the form of a net (lard, but not taking out the meat) so that it is better baked and soaked in flavors. We salt the meat and rub salt into the flesh from all sides, then leave it alone for 30 minutes; - clean the onion from husk, then rinse it under cool water and cut it with quarters of rings. In principle, cutting does not play a big role and you can cut it to your taste - half rings, cubes; - remove the husk from garlic cloves and finely chop them with a knife, moreover, fundamentally with a knife, and do not pass through the press to preserve the maximum aroma for meat; - carefully mine under running water and clean carrots, then cut the root crops into large pieces 2-3 cm long. If the carrots are large, you can first cut it in half or into quarters along; - rinse the greens and laurel sheets, then gently wet the excess moisture with paper napkins.

2. Turn on the oven to heat up to 150 degrees Celsius. We also prepare a baking dish - sufficient in size for our brisket to fit in it as a whole. It is desirable that the mold has a lid, so that, for example, a duckling can be used (it can also fry meat in it, and not in a pan). If there is no cover, we form it from heat-resistant foil, folding it 2-3 times for higher density.

3. Over a medium heat, heat the pan with olive (or any vegetable) oil, put the brisket on it with a fat side down and fry it for 5 minutes until it is slightly ruddy, then turn the meat over and fry it for 3 minutes on the other side. Remove the meat from the pan and lay out the chopped onions, increasing the heating to maximum. Sprinkle the onions with a pinch of salt and fry with constant stirring for 5 minutes, then put the garlic, mix and cook everything together for another 1 minutes.

4. Put the meat in a baking dish, add the fried garlic and onions on the sides, the whole herbs (you can tie rosemary, thyme and laurel sheets with a thread), fill everything with broth, cover with a lid (foil) and send it to the heated oven for 3 hours. At the same time, every hour the brisket must be turned over to the other side so that it prepares uniformly.

5. 3 hours have passed - add carrots, cover the mold again and cook everything together for 1 hours. During this time, carrots should become soft, and the meat should be completely cooked. We extract grass and laurel leaves from the shape, discard them, and put the meat on a beautiful plate and cut into slices. The meat prepared in this way is ideal to serve with mashed potatoes. Enjoy your meal! It's divine!