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.
  • When you slice the brisket slice it on the diagonal across the grain.