Brisket Recipe
Source of Recipe
newspaper
Recipe Introduction
12 servings
2� hours 20 min prep
List of Ingredients
1 (3-4 lb) fresh beef brisket
1/4 teaspoon pepper
1 dash salt
1 tablespoon flour
3 medium carrots, chopped
3 stalks celery, chopped
3 onions, chopped
1 (7 1/2 ounce) can tomatoes, cut up
1/2 cup red wine
1 (2 ounce) envelope onion soup mix
1 teaspoon dried basil
2 bay leavesRecipe
Trim excess fat from brisket. Sprinkle with pepper and salt.
Place flour in a large oven cooking bag and shake. Add brisket. Set
bag in a large roasting pan.
Combine carrots, celery, onions, undrained tomatoes, wine, soup mix,
basil and bay leaves. Pour ontop of brisket.
Close bag; cut slits in top of bag and seal.
Roast in a 325� 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 and serve with meat.
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