6-7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic
2 teaspoons dried oregano
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 bay leaves
2 28-ounce cans of tomato juice
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 and rub the mixture on the meat.
Pile the vegetables and bay leaves on the brisket and pour the tomato juice to come about three-quarters of the way up the meat and vegetables.
Cover the top of the pan with plastic wrap, then aluminum foil (otherwise, the tomato juice will react unpleasantly with the foil).
Bake for 3½ hours or until the meat is tender. Remove the meat from the pan and keep warm. Place the pan over two burners and boil until the sauce is thickened, about 30 minutes.
To serve, slice the meat across the grain and serve with the vegetables and gravy.
Recipe by Ina Garten.