Entree - Brisket with Carrots and Onions (from Marjorie compliments of Barefoot Contessa)

Ingredients:

6 to 7 lb. beef brisket (or two 3 to 4 lb. ones)

2 tbsp. kosher salt

2 tsp. freshly ground black pepper

1 tbsp. minced garlic (4 cloves)

2 tsps. 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

8 fresh or dried bay leaves

1 (46 oz.) can tomato juice (I often use V8 Vegetable juice)

Instructions:

Preheat oven to 350 degrees

Place brisket(s) in a heavy roasting pan (I use my turkey pan).  In a small bowl, combine the salt, pepper, garlic and oregano.  Mix well and rub mixture on the brisket(s).  Pile the carrots, celery, onions and bay leaves on the brisket and pour in tomato juice.  Cover the top of the pan with 2 sheets of parchment paper, and then with aluminum foil (tomato juice will react unpleasantly with the aluminum foil if they touch.)

Bake for 3 ½ hours.  Remove the meat from the pan and keep warm.  Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes or until the sauce thickens.

Slice the meat across the grain.  Serve on platter with the veggies.  Italian bread for dipping!!!

Bon Appetite!!!