Red Wine Brisket

3 to 4 pound beef brisket 1 can mushroom soup 2 tablespoons onion soup powder, or dried onions 1 cup sweet red wine 1 cup liquid beef bouillon
or soup 2 tablespoons fresh parsley, minced 2 to 3 cloves garlic, minced 2 tablespoons olive or vegetable oil 2 tablespoons lemon juice salt and
pepper to taste

Preheat oven to 350 F. Place meat on a large piece of foil. Combine all ingredients and spread on meat. Wrap snugly in foil. Roast for 3 hours or
until tender. Cool overnight, slice thinly and place back in the meat/pan juices. Cover and slowly reheat for serving (and to tenderize) at 300-325
F, 2-3 hours. If brisket needs more juices, add 1/2 cup ketchup, 1/2 cup each red wine and beef bouillon. Serves 8-12