Click on a category to see more recipes in this category
Ingredients
1 (6 to 7 lb) Beef brisket
2 Tablespoons kosher salt
2 Teaspoons freshly ground black pepper
1 Tablespoon minced garlic (4 cloves)
2 Teaspoons dried oregano leaves
1 Pound carrots, peeled and cut into 2" chunks
8 Stalks celery, cut into 2" chunks
6 Yellow onions, peeled & sliced
6 Fresh or dried bay leaves
1 (46 oz) Can tomato juice
Instructions
Preheat the oven to 350�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.
Note: This recipe works really well in a 12-quart Nesco Roaster I used Campbell's Tomato Soup so I cut the salt in half. Also, reviews of the recipe complained about the amount of oregano, so I cut that in half as well. If you use a smaller brisket, reduce the bay leaf accordingly. If you use a Nesco, reduce the sauce by maintaining the temperature with the lid off.