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Peppered Beef Brisket Marsala




Source of Recipe


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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 º 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.