Title: | Peppered Beef Brisket Marsala | Category: | Hanukkah | | Peppered Beef Brisket MarsalaBesides 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 Preheat 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 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 degree F oven for 50 minutes or until just heated through.

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