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    Peppered Beef Brisket Marsala


    Source of Recipe


    chanukah.spike-jamie.com

    Recipe Introduction


    "Besides Hanukkah, Jewish cooks make brisket the day before Sabbath, a day when traditionally no cooking is done."

    List of Ingredients




    1 3-to 4-pound fresh beef brisket
    1/2 teaspoon crushed whole pepper
    1/2 teaspoon salt
    1 tablespoon all-purpose flour
    3 medium carrots, chopped
    3 stalks celery, chopped
    3 medium onions, chopped
    1 ( 7-1/2 ounce) can diced tomatoes, undrained
    1/2 cup Marsala
    1 teaspoon dried Italian seasoning, crushed
    2 bay leaves

    Recipe



    Preheat oven to 325° F. Trim excess fat from brisket; sprinkle meat with pepper and salt. Place flour in a large oven-cooking bag and shake. Add brisket. Set the bag in a large roasting pan.

    Add carrots, celery, onions, tomatoes, Marsala, Italian seasoning, and bay leaves to bag with brisket. Seal bag. Cut slits in top of bag.

    Roast 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 skimmed juices with meat.

    Makes 12 main-dish servings.

    To make ahead: 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° F oven for 50 minutes or until just heated through.

 

 

 


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