Brisket with Veggies


  • 6 pounds beef brisket
  • Salt and black pepper
  • 4 cloves of garlic, minced
  • 2 teaspoons dried oregano leaves
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 8 stalks celery, cut into large chunks
  • 6 yellow onions, peeled and sliced
  • 6 dried bay leaves
  • 1 (46-ounce) can tomato juice


  1. Preheat the oven to 350º.
  2. Place the brisket in a heavy roasting pan. 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. Don’t skip the parchment paper because the tomato juice will react with the aluminum foil. 
  3. Bake for 4 hours or until the meat is tender. Remove the meat from the pan then 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. Keep the meat warm and serve when the sauce is ready.