Ingredients

Instructions

  1. Trim excess fat from brisket. Sprinkle with pepper and salt.
  2. Place flour in a large oven cooking bag and shake. Add brisket. Set bag in a large roasting pan.
  3. Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil and bay leaves. Pour ontop of brisket.
  4. Close bag; cut slits in top of bag and seal.
  5. Roast in a 325º oven for 2-1/2 to 3 hours or until tender.
  6. Remove bay leaves.
  7. Slice meat across the grain into 1/4 inch thick slices.
  8. Skim fat from pan juices and serve with meat.