 | | Directions | 1. Preheat oven to 325°F. Trim the excess fat from meat. Place in roasting pan or Dutch oven. Sprinkle with seasoned salt and seasoned pepper blend. Add carrots, celery and onions to pan.
2. Mix tomatoes, Gravy Mixes, water, bay leaves, basil and wine in medium bowl. Pour over meat. Cover.
3. Bake 3 to 3 1/2 hours or until meat is tender. Discard bay leaves. Transfer meat and vegetables to serving platter. Slice meat across the grain into 1/4-inch thick slices. Skim fat from pan juices. Serve with meat and vegetables. |
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Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 10
|  | | Ingredients | | - | | 1 fresh beef brisket (3 pounds) |
| - | | 1/2 teaspoon seasoned salt |
| - | | 3 medium carrots, coarsely chopped |
| - | | 3 stalks celery, chopped |
| - | | 3 medium onions, coarsely chopped |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 2 packages McCormick® Brown Gravy Mix |
| - | | 1 cup water |
| - | | 2 McCormick® Bay Leaves |
| - | | 1 teaspoon McCormick® Basil Leaves |
| - | | 2 tablespoons dry red wine (optional) |
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| | Nutrition (per serving) | Calories: 313 Calories
Fat: 17 Grams
Protein: 29 Grams
Cholesterol: 68 Milligrams
Carbohydrates: 11 Grams
Sodium: 474 Milligrams
Fiber: 2 Grams
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