Boneless veal brisket (approximately 3 lb.)
1/2 c. Italian dressing
1/2 c. sherry wine
1/4 c. water
1/2 pkg. dry onion soup mix
1 tbsp. dry vegetable flakes
Pepper to taste
Garlic powder to taste
Onion powder to taste
Bay leaf

Mix Italian dressing, wine, water and dry ingredients. Pour over brisket and marinate overnight in refrigerator.

Before cooking add bay leaf. Cook brisket at 350 degrees covered for 2 to 2 1/2 hours. Add water if necessary for gravy.

Also may be cooked a day prior to serving - makes it easy to skim fat when cold and slice meat. Heat in gravy and serve.