6-7 lbs. brisket
2 tbl. salt
2 t. black pepper
1 tbl. garlic (four cloves)
2 t. oregano
1 lb. carrots, cut in chunks
6 yellow onions, peeled and chopped
6 bay leaves
2 28 oz. cans tomato juice

6 -7 lbs. brisket 2 tbl. salt 2 t. black pepper 1 tbl. garlic (four cloves) 2 t. oregano 1 lb. carrots, cut in chunks 6 yellow onions, peeled and chopped 6 bay leaves 2 28 oz. cans tomato juice

Rub meat with salt, pepper, garlic and oregano. Pile vegetables over meat. Pour enough juice to come 3/4 way up the meat and vegetables. Cover with plastic wrap and then foil. Bake at 325 degrees for 3 1/2 hours. Remove meat and tent. Bring sauce to a boil and continue cooking until thickened.