Yield: 1 Servings
|4 pounds||Beef brisket|
|½ \N||Env onion soup mix|
|½ cup||Dry red wine|
Trim excess fat from brisket. Place meat on large sheet of heavy foil in shallow roasting pan; sprinkle with onion soup & pepper. Pour wine around meat. Cut carrots & potatoes in half & arrange around meat.
Wrap foil to form an airtight package, but allowing space for gravy to form; bake in 325 oven for 3-4 hours. Slice meat across grain; serve with pan juices & vegetables.