Chanukah Brisket

1 (3- to 4-pound) fresh beef brisket
1/4 teaspoon seasoned pepper
Dash salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 (7 1/2 ounce) can tomatoes, cut up
1/2 cup port wine
1 envelope regular onion soup mix
1 teaspoon dried basil, crushed
2 bay leaves

Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan.

Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag.

Roast at 325 degrees F 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 with meat. Makes 12 main-dish servings.

Make-ahead tip: 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 about 50 minutes or until hot. Serve as above.