Brisket with Carrots & Onions

We had some family over for Sunday dinner recently and I decided to make brisket. I cooked it in my Crock Pot since I was gone for most of the day. I chose Ina Garten's recipe since it called for tomato juice and I had a lot leftover in the fridge from a gazpacho recipe I made. Although the dish turned out good, I don't know that I'd make it in tomato juice again. I hate to say it, but I prefer the Lipton onion mix recipe. I served the brisket with baked potatoes, rolls and a bottle of red wine.  We ate outside in between sessions of football watching. Typical Sunday LOL

Brisket with Carrots & Onions
by Ina Garten

ingredients
6 to 7 pounds beef brisket


2 tablespoons kosher salt

2 teaspoons freshly ground black pepper

1 tablespoon minced garlic (4 cloves)

2 teaspoons dried oregano leaves

1 pound carrots, peeled and cut into 2-inch chunks

8 stalks celery, cut into 2-inch chunks

6 yellow onions, peeled and sliced

6 fresh or dried bay leaves

1 (46-ounce) can tomato juice

directions
Preheat the oven to 350 degrees F. (I cooked mine in a slow cooker)


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 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)

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 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.

To serve, slice the meat across the grain. Serve with the vegetables.