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Have a joyful Rosh Hashanah and Passover with the tips in these videos.
You Will Need
- 5 - 6 lbs. beef brisket
- 2 tbsp. salt
- 2 tsp. ground black pepper
- 4 cloves garlic, minced
- 2 tsp. dried oregano leaves
- 8 carrots, peeled and cut into chunks
- 8 celery stalks, cut into chunks
- 6 onions, sliced
- 6 fresh or dried bay leaves
- 1 46-oz. can tomato juice
- Heavy roasting pan
- Parchment paper
Preheat the oven
Preheat the oven to 350 degrees Fahrenheit. Put the brisket in the roasting pan.
In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture onto the brisket. Cover the brisket with the carrots, celery, onion, and bay leaves.
Pour tomato juice
Pour the tomato juice on the brisket so that covers about three-quarters of the meat. Cover the pan with parchment paper; then with aluminum foil.
Bake for three to three and a half hours, until the meat is tender.
Remove brisket from pan
Remove the brisket from the pan and onto a plate. Allow it to rest. In the meantime, place the pan with the juice across two stovetop burners, and boil the mixture over medium heat for 30 minutes, until the sauce is thickened.
Slice and serve
Slice it thinly across the grain and serve with the sauce.