Hanukkah Brisket Recipe

• 1.5 kg Fresh Beef Brisket (a cut of meat from the breast or lower chest)
• 50 gm Regular Onion Soup Mix
• 3 Medium Carrots (chopped)
• 500 gm Tomatoes (cut up)
• 1 tsp Dried Basil (crushed)
• 3 stalks Celery (chopped)
• 1/4 tsp Seasoned Pepper
• 1 tbsp All-Purpose Flour
• 3 Onions (chopped)
• 1/2 cup Port Wine
• Salt as per taste
• 2 Bay Leaves

• Trim excess fat from the beef brisket and sprinkle seasoned pepper and salt. Set aside.
• Place flour in a large oven cooking bag, add brisket and set it in a roasting pan.
• Mix carrots, celery, onions, tomatoes, wine, soup mix, basil, and bay leaves in a bowl till it mix wells.
• Pour the above mixture atop brisket. Close bag.
• Roast in a 325 degree F oven 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 and serve hot.