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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Hanukah Brisket in a Bag

Macabean Approved! Reynolds or a comparable oven bag (the ones you cook turkey in), make sublime brisket. The bag keeps the meat self-basting and moist and you cook it once and slowly – no need to reslice and re-heat. Visit your supermarket or check out the bags online
You can also prepare this the night before.

1 3-5 pound brisket
Salt, pepper
1-2 tablespoons paprika
1-2 tablespoons onion powder or a package dry onion soup mix
1 package dry mushroom sauce
1-2 tablespoons garlic powder
2 tablespoons Worcestershire
1/3 cup ketchup
¼ cup red wine
½ cup coca beverage
1 large Reynolds, or similar Oven Cooking Bag

  Preheat oven to 325 F. Line a baking pan with foil (it will save you on clean up later).

Place the brisket in a large bowl and rub spices on it. Place the brisket in the bag and into the roasting pan. Then (through the open end) add the other ingredients. Seal bag and place in oven. Roast 90 minutes and then reduce temperature to 300 f and roast until tender, another 3-4 hours. Brisket should be fork tender.
Cool slightly before slicing and serving. Reheats well (but slice and reheat in sauce, adding a bit of water if necessary to make more gravy).
Serves 6-10, depending on size of brisket.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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