Hanukkah Brisket

Hanukkah Brisket Recipe

Found this recipe last year and made it for Hanukkah, but is great anytime! Soooo delicious! This is made in an oven cooking bag.

12 servings 2� hours 20 min prep 1 (3-4 lb) fresh beef brisket 1/4 teaspoon pepper 1 dash salt 1 tablespoon flour 3 medium carrots, chopped 3 stalks celery, chopped 3 onions, chopped 1 (7 1/2 ounce) can tomatoes, cut up 1/2 cup red wine 1 (2 ounce) envelope onion soup mix 1 teaspoon dried basil 2 bay leaves

Trim excess fat from brisket. Sprinkle with pepper and salt. Place flour in a large oven cooking bag and shake. Add brisket. Set bag in a large roasting pan.

Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil and bay leaves. Pour ontop of brisket. Close bag; cut slits in top of bag and seal.

Roast in a 325� 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 and serve with meat.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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