member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Hanukkah Brisket


    Source of Recipe


    Marla

    List of Ingredients




    Hanukkah Brisket


    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

    Recipe




    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

    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.

    Roast in a 325F 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |