I serve this flavorful baked beef brisket along with potato latkes (potato pancakes) during our celebration of Hanukkah. The recipe has been passed down in my family and is very easy to prepare.—Paula Levine;Lake Worth, Florida
- 1 fresh beef brisket (3 to 4 pounds)
- 1 can (28 ounces) stewed tomatoes
- 1 envelope onion soup mix
- Place beef in a greased roasting pan. Combine tomatoes and soup mix; pour over beef. Cover and bake at 350° for 2-1/2 to 3 hours or until a meat thermometer reads 160° and meat is tender. Yield: 8-10 servings.
Originally published as Hanukkah Brisket in Taste of Home December/January 2004, p41
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Dec. 6, 2012
"Make this every year and always get the same wonderful reaction. So Yummy and Easy."