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Post by marlaoh on Dec 2, 2002 6:52:04 GMT -6
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 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.
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