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Hanukkah Brisket Recipe | |
Beef | |
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Ingredients:
1 3- to 4-pound fresh beef brisket 1/4 teaspoon seasoned pepper Dash salt 1 tablespoon all-purpose flour 3 medium carrots, chopped 3 stalks celery, chopped 3 medium onions, chopped 1 7-1/2-ounce can tomatoes, cut up 1/2 cup port wine 1 envelope regular onion soup mix 1 teaspoon dried basil, crushed 2 bay leaves
Directions:
1. Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan. 2. Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag. 3. Roast in a 325 degree F oven for 2-1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices; serve with meat. Makes 12 main-dish servings. Make-Ahead Tip: Cool meat in bag; cover and chill overnight. To reheat, remove meat from bag; thinly slice. Place slices in a 3-quart rectangular baking dish. Skim fat from juices; pour over meat. Cover; heat in a 300 degree F oven about 50 minutes or until hot. Serve as above. | |