Keith'S Braised Brisket

• 1 - 5-7 lb Brisket
• 8 - celery stalks
• 2lbs carrots
• 6 yellow onions
• 3 tablespoons minced garlic
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons dried oregano
• 46oz low sodium tomato juice
• 6 bay leaves
• 1 table spoon worchestshire

1. 1 - heat oven to 350 degrees
2. 2 - trim fat on brisket
3. 3 - combine garlic, salt, pepper and oregano and rub over brisket
4. 4 - chop vegetables up into large (2in) chunks
5. 5 - place brisket in roasting pan and cover with veggies and put in bay leaves
6. 6 - pour in tomato juice until brisket is mostly covered
7. 7 - add worchestshire
8. 8 - cover and cook for 4+ hours
9. 9 - let meat rest, slice and put back in sauce

brisket, celery, carrots, yellow onions, garlic, kosher salt, black pepper, oregano, tomato juice, bay leaves, worchestshire

Taken from www.epicurious.com/recipes/member/views/keiths-braised-brisket-50062375 (may not work)