Brisket

• 1 brisket
  
• 1 envelope dry onion soup mix
  
• 3/4 cup burgendy wine
  
• 1 oven bag
  
• 1 tabelspoon flour
  

1. Add the flour to the oven bag and shake to protect it from bursting. Place the bag in a roasting pan at least 2-inches deep.

2. Place the brisket in the oven bag.

3. In a small bowl, mix the dry onion soup mix and the wine. Pour over the brisket.

4. Twist the oven bag closed and secure. Make sure there isn't too much extra room in the bag as it may expand during cooking and you don't want it to touch the oven walls or racks. Also, the oven bag should not hang over the pan. Cut two small slits in the bag to prevent it from bursting.

5. Bake at 325 degrees at an hour per pound. When meat is done carve against the grain.

Note: If you don't have an oven bag, aluminum foil can be used. Simply place the brisket between two pieces of foil and make it into an air tight package (do not cut slits into the foil). Place the package in the roasting pan and bake.