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Chanukah 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 at 325 degrees F for 2 1/2 to 3 hours or until tender.
  4. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices; serve with meat.

Yield: 12 main-dish servings

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 degree F oven about 50 minutes or until hot. Serve as above.

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