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Hanukkah Brisket

Makes: 12 servings
Prep 20 mins Roast 325°F2 hrs 30 mins to 3 hrs
Hanukkah Brisket
  • 1 3 - 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 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.

Make-Ahead Tip::

4. 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.

Nutrition Facts (Hanukkah Brisket)
  • Servings Per Recipe 12,
  • cal. (kcal) 257,
  • Fat, total (g) 11,
  • chol. (mg) 78,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • fiber (g) 2,
  • pro. (g) 26,
  • vit. A (RE) 453,
  • vit. C (mg) 5,
  • sodium (mg) 416,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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