Brisket With Carrots and Onions

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READY IN: 4hrs 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Place the brisket in a heavy roasting pan.
  • In a small bowl, combine the salt, pepper, garlic, and oregano.
  • Rub the mixture on the brisket.
  • Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables.
  • Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil.
  • (The tomato juice will react unpleasantly with the aluminum foil if they touch.).
  • Bake for 3 1/2 hours, or until the meat is tender.
  • Remove the meat from the pan and keep it warm.
  • Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
  • To serve, slice the meat across the grain.
  • Serve with the vegetables.
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