- 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
Preheat oven to 325° 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.
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 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° F oven for 50 minutes or until
just heated through.
|
