Gus & Paul's Bakery - Springfield, MA
Published in: The Republican Newspaper
6-pound beef brisket
1 bunch of celery
2 to 3 small cans V8 vegetable juice
Garlic, Italian seasoning, salt and pepper to taste
Cut vegetables in large chunks
Line bottom of pan with vegetables, place brisket on top, season beef and add vegetable juice, red wine and about an inch of water around the beef.
Cover with foil and cook until fork tender in 325 degree oven for approximately three hours.
Serves 8 - 10
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