- Ina Garten has said that brisket is one of her favorite recipes to make around the holidays.
- I made Garten’s holiday brisket, which calls for carrots, onions, and tomato juice.
- I thought the festive recipe was easy to make and could feed a whole family.
You can find the full recipe here.
The next step was to cover the entire pan with two sheets of parchment paper, followed by aluminum foil. It’s important to use parchment paper in between the brisket and the foil, as tomatoes can have an unwanted chemical reaction with aluminum foil.
I could have let the meat continue cooking for even longer to get even more tender, but it looked good enough for me.
The outside, however, had a beautiful crust I knew constituted a good brisket.
This recipe would not only be impressive at any holiday gathering, but it could also feed a large group of people. On the night I made it, it was just me so I ended up with a week’s worth of leftovers.
I would definitely make this brisket recipe again — though next time, I’ll definitely need some more people around to eat it with me.