Brisket with Carrots and Onions

Ingredients

• 6 pounds brisket 
• 2 teaspoons pepper black freshly ground
• 1 pound carrots peeled cut into 2-inch chunks
• 8 stalks celery cut into 2-inch chunks
• 6  bay leaves fresh
• 4 cloves garlic minced
• 2 tablespoons kosher salt 
• 2 teaspoons oregano leaves dried
• 46 ounce sacremento tomato juice canned
• 6  onions yellow peeled sliced

Equipment

• bowl
• frying pan
• baking paper
• oven
• roasting pan
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. 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.)
4. Bake for 3 1/2 hours, or until the meat is tender.
5. Remove the meat from the pan and keep it warm.
6. 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.
7. To serve, slice the meat across the grain.
8. Serve with the vegetables.