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1
3 - 4 pound fresh beef brisket
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1/4
teaspoon seasoned pepper
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Dash salt
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1
tablespoon all-purpose flour
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3
medium carrots, chopped
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3
stalks celery, chopped
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3
medium onions, chopped
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1
7 1/2 ounce can tomatoes, cut up
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1/2
cup port wine
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1
envelope regular onion soup mix
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1
teaspoon dried basil, crushed
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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.
4. 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.
- Servings Per Recipe 12,
- Calories 257,
- Protein (gm) 26,
- Carbohydrate (gm) 10,
- Fat, total (gm) 11,
- Cholesterol (mg) 78,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 453,
- Vitamin C (mg) 5,
- Sodium (mg) 416,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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