Yield: 1 Servings
|1 cup||Dry red wine or beef broth|
|1||Pack mushroom onion soup|
|2½ pounds||Thin cut beef brisket|
|Trimmed of fat|
|12 smalls||(1 1/2 lb) well scrubbed red|
|9 mediums||Carrots cut in 2" chunks|
Heat oven to 350. Pour wine into 4-5 quart dutch oven. Stir in soup mix until blended. Add beef & turn to coat. Cover & bake 2 hours. Add potatoes & carrots. Cover & bake 1 hour longer or until meat & vegetables are tender. Remove meat to a cutting board. Cover loosely with foil & let stand 10 minutes. Cut in thin slices against the grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve with remaining gravy.