Brisket in Red Wine

By michaelmeiner

Ingredients

• 1 6 to 7 pound brisket
• 1 cup beef bouillon
• 1 can tomato soup or 12/ cup ketchup
• 2 Tablespoons BBQ sauce
• 2 Tablespoons onion soup powder
• 2 Tablespoons sweet paprika
• 2 Tablespoons garlic powder
• 1 teaspoon onion powder
• Salt and pepper
• 3/4 cup sweet red wine
• 1/4 cup dry red wine
• 3 cloves garlic -- minced
• 1 medium onion -- sliced
• 1 cup mushrooms -- sliced
• 2 Tablespoons lemon juice

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Season brisket with salt and pepper. Rub with paprika, garlic, onion soup and powder. Pour on remaining ingredients. Cover with foil. Roast for 5 to 7 hours or until tender. Remove foil for last 30 minutes of baking. Let meat rest for 15 minutes before slicing.