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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Peppered Beef Brisket Marsala Recipe

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This recipe for Peppered Beef Brisket Marsala is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3-to 4-Lbs. fresh beef brisket
1/2 tsp. crushed whole pepper
1/2 tsp. salt
1 Tblsp. all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1, 7-1/2 oz. can diced tomatoes, undrained
1/2 c. Marsala
1 tsp. dried Italian seasoning, crushed
2 bay leaves
Directions:
Directions:
Preheat oven to 325 degree 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 degree F oven for 50 minutes or until just heated through
Personal Notes:
Personal Notes:
A wonderful recipe that can be shared even with our Jewish friends who keep kosher.

 

 

 

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