Ina's Brisket

By mageed

You can strain out the fat from the sauce and puree a bit in food processor.

Ingredients

• 6-7 lb brisket
• 2 tbs kosher salt
• 2 tsp black pepper
• 4 garlic cloves minced
• 2 tsp dried oregano
• 1 lb carrots, peeled 7 cut into 2" chunks
• 8 stalks celery cut in 2" chunks
• 6 onions peeled & sliced
• 6 bay leaves
• 1 46 oz can tomato juice

Preparation

Step 1

1. Place brisket in large roasting pan. Combine salt, pepper, garlic, oregano and rub into meat.
2. Pile carrots, celery, onions on brisket.
3. Pour in enough tomato juice to come 3/4 of the way up meat & veggies. Cover pan with 2 sheets parchment then foil.
4. Bake @350 for 3 1/2 hours. Remove meat from pan and cover to keep warm, Boil vegetables and sauce for 30 minutes or until thickened.
5. Slice meat across the grain and serve with vegetables.