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Peppered Beef Brisket Marsala

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  • Makes: 12 servings
  • Prep: 10 mins
  • Roast: 2 hrs 30 mins

Peppered Beef Brisket Marsala

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Directions

  1. Preheat oven to 325 degree F. Trim excess fat from brisket; sprinkle meat with pepper and salt. Place flour in a large oven-cooking bag and shake. Add brisket. Set the bag in a large roasting pan.
  1. Add carrots, celery, onions, tomatoes, Marsala, Italian seasoning, and bay leaves to bag with brisket. Seal bag. Cut slits in top of bag.
  1. Roast 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 skimmed juices with meat.
  1. Makes 12 main-dish servings.

From the Test Kitchen

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 for 50 minutes or until just heated through.

Nutrition Facts (Peppered Beef Brisket Marsala)

  • Per serving:
  • 324 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 122 mg chol.,
  • 236 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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