Baked beef brisket with vegetables

Ingredients:

• 2.7-3.2 kg beef brisket
• 2 tablespoons coarse salt
• 2 tsp freshly ground black pepper
• 1 tbsp (4 cloves) minced garlic
• 2 teaspoons dried oregano leaves
• 450 g of peeled and cut into 5 cm pieces carrots
• 8 celery stalks, cut into 5 cm pieces
• 6 heads of peeled and cut into half rings onions
• 6 fresh or dried bay leaves
• 1 can (1.3 l) of tomato juice

Preparation:

1. Preheat oven to 180°C.
   
   Place the brisket in a heavy baking dish. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture into the meat. Arrange the carrots, celery, onion, and bay leaves on the brisket and pour in enough tomato juice to cover the meat and vegetables three-quarters of the way. Cover the dish with two sheets of parchment paper, then with aluminum foil. (If the tomato juice comes into contact with the foil, it will react.)
   
   Roast the meat for 3.5 hours, or until tender. Remove the brisket from the pan and keep warm. Place the pan over two burners, bring the sauce and vegetables to a boil, and simmer over medium heat for another 30 minutes, until the sauce thickens.
   
   When serving, slice the meat across the grain. Serve with vegetables.