Ingredients
1 - 5-7 lb Brisket
8 - celery stalks
2lbs carrots
6 yellow onions
3 tablespoons minced garlic
2 tablespoons kosher salt
2 teaspoons black pepper
2 teaspoons dried oregano
46oz low sodium tomato juice
6 bay leaves
1 table spoon worchestshire
Preparation
1 - heat oven to 350 degrees 2 - trim fat on brisket 3 - combine garlic, salt, pepper and oregano and rub over brisket 4 - chop vegetables up into large (2in) chunks 5 - place brisket in roasting pan and cover with veggies and put in bay leaves 6 - pour in tomato juice until brisket is mostly covered 7 - add worchestshire 8 - cover and cook for 4+ hours 9 - let meat rest, slice and put back in sauce
