This Ina Garten Recipe Takes Only 15 Minutes To Prep (It’s Perfect for Christmas)

Brisket was never a part of my family's holiday traditions growing up. We were a prime rib and roast turkey household. But one bite of Ina Garten's Brisket With Carrots and Onions left me genuinely wondering why we weren't a brisket family. The recipe is straightforward, forgiving, and produces such tender, flavorful results that I'm already planning to make it annually (at least!).

I prepped it in about 15 minutes, slid it into the oven, and walked away. This method takes a notoriously tough cut and turns it into something unbelievably tender, and you barely have to do a thing. It also tastes even better the next day, which makes it really appealing as a make-ahead holiday centerpiece.

Even if brisket isn't a tradition where you come from, it's impossible not to appreciate the slow-cooked coziness of Garten's recipe. It's the kind of dish that feels really special.

How To Make Ina Garten's Brisket With Carrots and Onions

Place a six to seven-pound beef brisket in a roasting pan and rub it generously with a mix of kosher salt, black pepper, minced garlic, and dried oregano. Next, pile six onions, one pound of carrots, eight stalks of celery, and bay leaves on and around the brisket. Then pour in a large can of tomato juice so it comes about 3/4 of the way up the meat and vegetables. The tomato juice serves as an acidic, slightly sweet braising liquid that tenderizes the meat and creates the most delicious sauce.

Cover the pan with parchment paper, then top it with aluminum foil. The parchment prevents the acidic tomato juice from reacting with the foil, which can leave a metallic taste. Then pop the whole thing into a 350°F oven for about 3 1/2 hours, untouched.

When it's done, the brisket should be so tender that it barely holds together. If not, pop it back into the oven until it is. You can even reduce the heat at this point and let it cook until you're ready to serve. After I sliced it for this photo (and made myself a brisket snack), I put it back in the oven with the veggies and thickened sauce at 200°F. Some friends were coming for dinner, but there was a delay, and we ended up eating it three hours later; it was incredible, maybe even better than if we'd dug right in.

When you're ready to eat, remove the meat from the pan and let it rest (but keep it warm). Meanwhile, reduce the braising liquid on the stovetop until it's thickened substantially. The thickened braising liquid creates an intensely flavorful sauce that ties everything together. Just before you're ready to serve, slice the brisket against the grain, then spoon over all the glorious sauce and tender, almost creamy vegetables. 

Should You Use the Flat End or Point End of the Brisket?

To get a piece of brisket this large, you'll likely have to go to a butcher or speak to someone in the meat department of your grocery store. They'll ask you if you want the flat (also called the first cut) or the point cut (also called the second cut or deckle). Understanding the difference will help you choose the right one for this recipe.

The flat is leaner, more uniform in shape, and rectangular—it's the cut that slices into those beautiful, neat pieces you see on holiday platters. It has a thin, fat cap and consistent thickness, which means it cooks evenly and presents elegantly. The downside? Because it's lean, it can dry out if you're not careful with your cooking method. Fortunately, Garten's moist braising environment eliminates that risk.

The point is fattier, more marbled, and irregularly shaped. It's almost impossible to dry out because of all the intramuscular fat. The trade-off is that it doesn't slice as cleanly. The meat tends to fall apart more easily, making it better suited for shredding or making burnt ends—save it for barbecue season.

For this recipe, I used a flat, and I'd recommend it for anyone who wants that classic, elegant presentation. The uniform slices look great on a platter, and since you're braising them in all that tomato juice, you don't have to worry about them drying out. The flat gives you the best of both worlds: tender, moist meat and a beautiful presentation.

Garten's brisket changed how I think about holiday meals. It's cozy and impressive, but it doesn't ask much of you—which, in the middle of holiday chaos, feels like a gift. Plus, knowing that I can make it a day or two ahead takes so much pressure off the actual day. If you've never made brisket before, or if you've been intimidated by it in the past, this is the recipe that will make you a believer. It's Garten at her absolute best—simple ingredients, foolproof technique, and results that taste like you've been making brisket your whole life.