Beef brisket in the oven

1. Prepare the ingredients, starting with the meat, since it needs time to stand in salt:

- wash the 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 off, and small areas can (and should) be left by cutting them with a knife in the form of a grid (lard, but without taking out the meat), so that it is better baked and soaked in flavors. We salt the meat and rub salt into the pulp from all sides, then leave it alone for 30 minutes;

- peel the onion, then rinse it under cool water and cut into quarters of rings. In principle, slicing does not play a big role and you can cut it to your taste - in half rings, cubes;

- remove the husk from the 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 flavor for the meat;

- thoroughly wash under running water and peel the carrots, then cut the root vegetables into large pieces 2-3 cm long. If the carrot is large, you can first cut it in half or into quarters along;

- rinse the greens and bay leaves, then gently blot excess moisture with paper napkins.

2. Turn on the oven to warm up to 150 degrees Celsius. We also prepare a baking dish - large enough to fit our brisket into it entirely. It is desirable that the mold has a lid, so that you can, for example, use a duck house (you can also fry meat in it, and not in a frying pan). If there is no lid, we form it from heat-resistant foil, folding it 2-3 times for greater density.

3. On medium heat, heat a frying pan with olive (or any vegetable) oil, spread the brisket on it with the fat side down and fry it for 5 minutes until lightly browned, then turn the meat over and fry it for 3 minutes on the other side. Remove the meat from the pan and spread the chopped onion, increasing the heat to maximum. Sprinkle the onion with a pinch of salt and fry with constant stirring for 5 minutes, then spread the garlic, mix and cook everything together for another 1 minute.

4. We put the meat in a baking dish, add fried garlic and onion on the sides, herbs whole (you can tie rosemary, thyme and bay leaves with a thread), pour everything with broth, cover with a lid (foil) and send it to the preheated oven for 3 hours. At the same time, every hour the brisket needs to be turned over to the other side so that it is cooked evenly.

5. 3 hours have passed - add the carrots, close the mold with a lid again and cook everything together for 1 hour. During this time, the carrots should become soft, and the meat should be fully cooked. We extract herbs and bay leaves from the mold, throw them away, and put the meat on a beautiful plate and cut into slices.

Meat cooked in this way is ideally served with mashed potatoes.

Bon appetit! This is divine!