- 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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