Chanukah Recipes
Chanukah Brisket
Yield: 12 main dish servings
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
Instructions
- 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 at 325 degrees F 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.
Notes
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 degrees F oven for about 50 minutes or until hot. Serve as above.