Brisket and Vegetables

Brisket & Vegetables

Miz Helen's Kitchen

4 pound trimmed Brisket

2 tablespoons salt

2 tablespoons black pepper

2 teaspoons dried oregano

1 teaspoon thyme

6 carrots cut in chucks

6 stalks celery cut in chucks

2 yellow onions peeled and sliced thick

3 cloves garlic minced

3 cups tomato juice

- Combine the seasons to make a rub. Rub the brisket front and back with the seasoned rub.
- Clean and cut up the carrots, celery, and onions.Mince the garlic.
- Place the seasoned brisket in a large glass baking dish, place the vegetables and garlic around the brisket and pour the tomato juice around the edge of the baking dish.
- Cover with parchment paper to protect the meat and vegetables from an interaction with the tomato juice and the foil paper. Cover with foil paper.
- Bake 350 degrees for 4 hours.