recipe is courtesy of The Barefoot Contessa
6-7 pounds Kosher beef brisket
2 TBSP Kosher salt
2 tsp freshly ground black pepper
1 TBSP minced garlic (appox. 4 cloves)
2 tsp dried oregano leaves
1 pound carrots, peeled and cut into 2″ chunks
8 stalks celery, cut into 2″ chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46 ounce) can tomato juice
Preheat 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 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. 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.
Place beef, vegetables and sauce in a container and cool to warm or room tempurature then cover and refrigerate overnight.
About 2 hours before serving take the meat out of the refrigerator and slice brisket against the grain. Place sliced meat, vegetables and sauce in an oven safe pan (I used a pyrex casserole pan) cover with parchment and aluminum foil.
Preheat oven to 350 F and reheat brisket for about an hour. Remove from the oven and serve.