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1
Preheat the oven to 325.
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2
Spread the onions in a roasting pan that will hold the meat snugly.
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3
On a work surface, mince the garlic with 1 teaspoon of kosher salt to make a paste.
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4
Transfer the paste to a small bowl and stir in the oil and 1/2 teaspoon of pepper.
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5
Rub this paste all over the brisket.
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6
Set the brisket, fat side up, on the onions.
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7
Pour the tomato juice and water around the meat and add the bay leaves.
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8
Cover the pan tightly with foil, transfer to the oven and braise the meat for 3 to 4 hours, or until very tender.
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9
Uncover the pan and bake for 30 minutes longer, or until the top is lightly browned and the cooking liquid has thickened slightly.
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10
Transfer the meat to a carving board and discard the bay leaves.
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11
Strain the cooking liquid, reserving the onions.
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12
Skim the fat from the surface of the cooking liquid and discard.
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13
In a food processor, puree the cooking liquid with half of the onions.
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14
Transfer the sauce to a medium saucepan, season with kosher salt and pepper and keep warm over low heat.
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15
In a saucepan, reheat the remaining onions with some of the sauce and season with kosher salt and pepper.
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16
Carve the meat across the grain into thin slices and transfer to a large serving dish.
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17
Pour the hot sauce over the meat and serve at once, passing the onions separately.
