Ina Garten’s Brisket Recipe – Two Ways (With Expert Tips)

Ina Garten, known for her comforting and flavorful dishes, offers two distinct brisket recipes that are perfect for any gathering.

Whether you’re hosting a holiday dinner or a simple family meal, these recipes guarantee a tender, savory brisket that will leave your guests asking for seconds.

In this article, we’ll introduce you to both recipes and share some of our top tips for achieving the perfect brisket each and every time.

ina garten brisket recipe

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The Best Ina Garten Brisket Recipes

Below, we’ve included two of Ina Garten’s brisket recipes. They’re both delicious dishes, but there are a few steps involved. However, with Ina on your side, you can’t go far wrong.

1. Brisket With Carrots And Onions

Ina Garten’s brisket with carrots and onions recipe is a masterpiece of slow cooking, which melds the flavors of beef with sweet vegetables and aromatic seasonings to create a dish that’s both comforting and robust.

Begin by preheating your oven to 350 degrees F. Rub a 6—to 7-pound brisket thoroughly with kosher salt, freshly ground black pepper, minced garlic, and dried oregano, ensuring the seasoning penetrates the meat.

Place the seasoned brisket in a heavy roasting pan. Surround it with peeled and chunked carrots, celery cut into chunks, and thickly sliced yellow onions.

These vegetables not only add flavor but also moisture, which helps to keep the brisket juicy throughout the cooking process.

Tuck bay leaves around the brisket, infusing the dish with their unique aroma.

The key ingredient, tomato juice, is then poured over the meat and vegetables until it reaches three-quarters of the height in the pan.

Cover the pan first with parchment paper, then with aluminum foil to ensure that the acidic tomato juice doesn’t react with the foil.

Cook the brisket for about 3.5 hours or until the meat is fork-tender.

Once done, remove the brisket and cover it to keep warm. Place the roasting pan on the stove over two burners and reduce the sauce by boiling, thickening it, and intensifying the flavors.

This final step transforms the cooking liquids and vegetables into a thick, rich gravy ideal for serving.

To serve, slice the brisket across the grain, offering a tender texture. Serve alongside the vegetables and drizzle generously with the reduced cooking juices.

This dish is perfect, accompanied by a creamy potato puree or buttered greens, providing a comforting and hearty meal ideal for any family gathering or special occasion.

2. Brisket With Onions And Leeks

Ina Garten’s brisket with onions and leeks begins with a crucial marinating step.

Season a 5½ to 6-pound brisket generously with kosher salt and let it rest in the refrigerator overnight to enhance its flavor and tenderness.

The next day, preheat your oven to 350 degrees F, setting the stage for slow cooking that perfects the brisket’s texture.

In a large Dutch oven, heat canola oil over medium-high heat. Season the brisket with additional salt and pepper, then coat it lightly with Wondra flour, which helps to create a beautifully browned crust.

Sear the brisket on both sides until it achieves a rich caramel color, then transfer it to a roasting pan.

Using the same Dutch oven, sauté a mixture of yellow onions, red onions, and leeks, which have been cleaned and cut into slices.

Cook these until they are soft and beginning to caramelize, adding layers of sweet, oniony flavors that are key to this dish’s profile. Stir in sliced garlic and continue cooking for a few minutes until fragrant.

Deglaze the Dutch oven with dry red wine, scraping up any browned bits from the bottom. Add beef stock and a bundle of fresh thyme, bringing everything to a simmer. This creates a flavorful braising liquid that will keep the brisket moist and infuse it with aromatic notes.

Spoon half of this onion mixture under the brisket in the roasting pan, then spread tomato paste over the brisket and cover with the remaining onions and leeks.

Wrap the roasting pan tightly with foil and roast for about 3.5 hours.

The brisket will emerge succulent and tender, almost buttery in texture. Let it rest before slicing against the grain, and serve covered with the rich, oniony sauce.

This dish pairs excellently with a side of roasted root vegetables or a simple green salad, balancing the richness with a touch of freshness.

Our Top Tips For Making The Perfect Brisket Every Time

Achieving the perfect brisket involves a few steps that can greatly affect the texture and flavor of your meat.

First and foremost, select a brisket with a good amount of marbling and a thick fat cap. The fat not only adds flavor but also keeps the brisket moist during the long cooking process.

It’s essential to season the brisket well before cooking; use a liberal amount of salt and your choice of spices. Letting the seasoned brisket sit in the refrigerator overnight can enhance these flavors even further.

When cooking, always use low and slow heat. This gentle cooking process allows the tough collagen in the brisket to break down properly without drying out the meat, ensuring a tender result.

If you’re using an oven, maintain a consistently low temperature and consider using a moist heat method like braising to add both moisture and flavor.

Always allow your brisket to rest after cooking. This rest period lets the juices redistribute throughout the meat, resulting in a more moist and flavorful brisket.

Finally, when slicing the brisket, be sure to cut against the grain of the meat. This cuts through the muscle fibers and makes the brisket easier to chew.

Final Thoughts

Ina Garten’s brisket recipes are perfect for any occasion, mixing simple ingredients to create deeply satisfying flavors.

These easy-to-follow recipes are sure to be a hit, whether you’re hosting a special event or just making dinner, showing why Garten’s approach is so beloved by home cooks everywhere.

Do you fancy lamb instead? Try these Ina Garten recipes.

Frequently Asked Questions

What is the best cooking method for brisket?

Low and slow is the best method, allowing the connective tissues to break down into gelatin at a gentle pace, resulting in tender meat.

How do you cook brisket so it’s not tough?

Cook it at a low temperature for several hours, and ensure it is adequately seasoned and rested before slicing.

How many hours should brisket cook?

Typically, brisket should cook for about 1 hour per pound at 350 degrees F, but adjust based on the size and desired tenderness.

How do you make brisket more flavorful?

Marinate or rub the brisket with spices well in advance, use aromatic vegetables, and incorporate a flavorful liquid to braise, enhancing the overall taste.

Ina Garten’s Brisket Recipe – Two Ways (With Expert Tips)

Recipe by Barbara HuntCourse: Ina Garten


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  • Choose a brisket recipe
  • Gather your ingredients
  • Prepare your meal
  • Enjoy.
Barbara Hunt


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