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
- 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.