Ingredients

• 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

Directions

1. Preheat oven to 325 degree 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 pan.

2. Add carrots, celery, onions, tomatoes, Marsala, Italian seasoning, and bay leaves to bag with brisket. Seal bag. Cut slits in top of bag.

3. 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 with meat.

Makes 12 main-dish servings.

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.