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Brisket with Carrots and Onions
Ingredients
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  • 6 to 7 pounds 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-inch chunks
  • 8 stalks celery, cut into 2-inch chunks
  • 6 yellow onions, peeled and sliced
  • 6 fresh or dried bay leaves
  • 1 (46-ounce) can tomato juice
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