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Jewish Recipes --> Recipes --> Meat --> Beef --> Brisket

Peppered Beef Brisket Marsala
Recipe Ingredients:
  • 1 3-to 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
Preheat oven to 325 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.

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

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.

Makes 12 main-dish servings.

To make ahead: 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 F oven for 50 minutes or until just heated through.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods