Hanukkah Brisket

• 1 (3 -4 lb) fresh beef brisket
• 1/4 teaspoon pepper
• 1 dash salt
• 1 tablespoon flour
• 3 medium carrots, chopped
• 3 stalks celery, chopped
• 3 onions, chopped
• 1 (7 1/2 ounce) can tomatoes, cut up
• 1/2 cup red wine
• 1 (2 ounce) envelope onion soup mix
• 1 teaspoon dried basil
• 2 bay leaves

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 325u0b0 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.

fresh beef brisket, pepper, salt, flour, carrots, stalks celery, onions, tomatoes, red wine, onion soup, basil, bay leaves

Taken from www.food.com/recipe/hanukkah-brisket-141523 (may not work)