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
Total TimePrep: 5 min. Bake: 2-1/2 hours
- 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 thermometer reads 160° and meat is tender.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts6 ounce-weight: 202 calories, 6g fat (2g saturated fat), 58mg cholesterol, 435mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.
Originally published as Hanukkah Brisket in Taste of Home December/January 2004
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