Brisket with carrots and onions

  • 3kg beef brisket
  • 2 tbsp salt
  • 2 tsp freshly ground black pepper
  • 4 cloves minced garlic
  • 2 tsp dried oregano leaves
  • 500g carrots, peeled and cut into 5cm chunks
  • 500g celery, cut into 5cm chunks
  • 1 kg onions, peeled and sliced
  • 6 fresh or dried bay leaves
  • 1.2 litres tinned tomato juice
1) Preheat the oven to 180°C. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about three quarters of the way up the meat and vegetables.

2) Cover the top of the pan with two sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)

3) Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on two burners and boil the vegetables and simmer sauce over medium heat for another 30 minutes, or until thickened.

4) To finish, slice the meat across the grain and serve with the vegetables.

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