Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place
flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting
Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil and
bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag.
Roast at 325 degrees F 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 with meat.
Yield: 12 main-dish servings
Make-ahead tip: 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 about 50 minutes or until hot. Serve as above.