To make Jewish-style brisket, season the meat, place it in a roasting pan over chopped vegetables and bake it for four hours. Rest the brisket for 20 minutes before slicing and serving. This recipe calls for a beef brisket that weighs between 8 and 10 pounds.
Preheat the oven to 350 degrees Fahrenheit. Chop 2 large garlic cloves and rub the pieces over both sides of the brisket. Sprinkle the meat with salt and pepper.
Peel and slice 4 large white onions, 3 carrots and 2 celery ribs. Spread the chopped vegetables on the bottom of a roasting pan, put 2 bay leaves on top, lay the seasoned brisket over the leaves and place 2 additional bay leaves on top of the meat.
Cover the roasting pan with aluminum foil and bake the brisket for four hours. Take it out of the oven and rest the meat for 20 minutes. Remove the foil, trim the fat from the meat and slice the brisket. Strain the roasting juices to remove chunks of fat. Serve slices of brisket over the chopped vegetables and dress each serving with the roasting juices.
If roasting a brisket to serve in the future, refrigerate the meat immediately after it comes out of the oven. About one hour before serving time, slice the brisket, baste it with the pan juices and reheat it in the oven for up to one hour. Baste the meat several times during reheating.