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| Brisket in Foil
2 chopped onions 1 chopped green bell pepper 1 4-ounce can mushroom stems and pieces, drained 3-4 pounds beef brisket, trimmed of excess fat � envelope onion soup mix 1 teaspoon pepper 3/4 cup red wine 8 peeled and quartered carrots, optional 4 peeled potatoes, cut into eights, optional In a medium skillet, saute onions until lightly browned. Add bell pepper and mushrooms; saute until soft and set aside. Place 1/3 of the sauteed mixture on a large sheet of heavy foil in a shallow roasting pan. Place meat on top; add remaining sauteed mixture. Sprinkle with onion soup mix and pepper. Pour wine around meat. If desired, arrange carrots and potatoes around the meat. Wrap airtight in foil, allowing space for gravy to form. Bake in a preheated 325-degree oven for 3-4 hours. Slice meat across grain and serve with pan juices and vegetables. Serves 6-8. Source: California Kosher, Gefen Books Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By shashana1880@... |