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Peppered Beef Brisket Marsala

Makes: 12 servings
Prep 10 mins Roast 2 hrs 30 mins
Peppered Beef Brisket Marsala
  • 1 3 - 4  pound  fresh beef brisket
  • 1/2  teaspoon  crushed whole pepper
  • 1/2  teaspoon  salt
  • 1  tablespoon  all-purpose flour
  • 3  medium carrots, chopped
  • 3  stalks  celery, chopped
  • 3  medium onions, chopped
  • 1 7 1/2 ounce can  diced tomatoes, undrained
  • 1/2  cup  Marsala
  • 1  teaspoon  dried Italian seasoning, crushed
  • 2  bay leaves

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.

2. Add carrots, celery, onions, tomatoes, Marsala, Italian seasoning, and bay leaves to bag with brisket. Seal bag. Cut slits in top of bag.

3. 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.

4. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 324,
  • Fat, total (g) 13,
  • chol. (mg) 122,
  • sat. fat (g) 5,
  • carb. (g) 6,
  • fiber (g) 1,
  • pro. (g) 40,
  • sodium (mg) 236,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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