Bishop's Brisket

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 (3 lb) corned beef brisket (at least 3 lbs.)
• 1 cup red wine
• 1/4-1/2 cup prepared yellow mustard or 1/4-1/2 cup brown mustard or 1/4-1/2 cup dijon mustard (your preference)
• 2 -3 teaspoons garlic powder, to taste
• 2 -3 teaspoons onion powder, to taste

Recipe

• 1 place corned beef brisket on a double-thickness of aluminum foil.
• 2 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).
• 3 now smear liberally all over with the mustard (the amount used depends on the size of the brisket).
• 4 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.
• 5 slowly pour in the red wine.
• 6 wrap the aluminum foil as tightly as possible around the brisket being sure that no steam will be able to escape.
• 7 bake at 300 degrees for 4-5 hours, depending on size of brisket.
• 8 carefully open aluminum foil (you can be burned by the escaping steam if you aren't careful).
• 9 remove corned beef brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
• 10 discard the liquid.