Besides Chanukah, Jewish cooks make brisket the day before Sabbath, a day when
traditionally no cooking is done.
1 (3- to 4-pound) fresh beef brisket
1/2 teaspoon crushed whole pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 ( 7 1/2 ounce) can diced tomatoes, undrained
1/2 cup Marsala
1 teaspoon dried Italian seasoning, crushed
2 bay leaves
Heat oven to 325 degrees F.
Trim excess fat from brisket; sprinkle meat with pepper and salt. Place flour
in a large oven-cooking bag and shake. Add brisket. Set the bag in a large roasting
Add carrots, celery, onions, tomatoes, Marsala, Italian seasoning, and bay leaves
to bag with brisket. Seal bag. Cut slits in top of bag.
Roast 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 skimmed juices
To make ahead: 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 for 50 minutes or until just heated through.