Hanukkah Brisket

"Found this recipe last year and made it for Hanukkah, but is great anytime! Soooo delicious! This is made in an oven cooking bag."
 
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photo by PanNan photo by PanNan
photo by PanNan
photo by PanNan photo by PanNan
Ready In:
2hrs 20mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • 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 325º 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.

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Reviews

  1. This is the best I have ever had.I followed it exactly, which I raley do.
     
  2. Out of this world!! Never knew brisket could taste so nice having always just boiled it as a stew.
     
  3. this is a great brisket recipe that's easy to make. it comes out soft, juicy, and wonderfully flavorful. I used about twice the amount of tomatoes. Everything else I followed exactly. Highly recommend!
     
  4. Perfectly seasoned and tender beef. It took about 3 1/2 hours for it to get tender, but wow! I used a big home grown tomato instead of canned, but otherwise followed the recipe exactly. This will definitely be made again. Thanks for posting this recipe.
     
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