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     Title: Bishop's Brisket
Categories: Five, Beef
     Yield: 12 Servings

     3 lb Corned beef brisket
     1 c  Red wine
   1/2 c  Brown or Dijon mustard
     1 tb Garlic powder; to taste
     1 tb Onion powder; to taste

 Place Corned Beef Brisket on a DOUBLE-THICKNESS of
 aluminum foil.

 Rub all over with as much garlic powder and onion powder
 as you want (it all depends on your taste and the size
 of the brisket, but I figure I use about 2 or 3
 teaspoons of each).

 Now smear liberally all over with the mustard (the
 amount used depends on the size of the brisket).

 At this point I usually place the aluminum foil
 containing the corned beef in a baking pan and bend the
 edges up to hold the liquid.

 SLOWLY pour in the red wine.

 Wrap the aluminum foil as tightly as possible around the
 Brisket being sure that no steam will be able to escape.

 Bake @ 300 F/150 C for 4-5 hours.

 CAREFULLY open aluminum foil (you can be burned by the
 escaping steam if you aren't careful).

 Remove corned beef brisket to a platter and allow to
 "rest" for 10-15 minutes before slicing.

 Discard the liquid. (Why??? - UDD)

 Recipe by Charlene Joylette

 RECIPE FROM: https://www.food.com

 Uncle Dirty Dave's Archives

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