| • | Trim additional plump from the beef brisket and sprinkling seasoned pepper and salt. Set aside.
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| • | Place flour in a large oven cooking bag, add brisket and set up it in a roasting pan.
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| • | Mix carrots, celery, onions, tomatoes, wine, soup mix, basil, and bay leaves in a normal bowl until it mix wells.
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| • | Pour the above mixture atop brisket. Close bag.
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| • | Roast in a 325 degree F oven for 2-1/2 to 3 hrs or until tender.
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| • | Remove bay leaves. Slice meat crosswise the grain into 1/4-inch-thick slices.
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| • | Skim plump from cooking pan juices and serve up hot.
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