Besides 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.