1 med. brisket, with sm. amount of fat on top only
1 tsp. garlic powder
1 tsp. salt
1 tsp. coarse ground black pepper
1 lg. onion, sliced
Adolph's Meat Tenderizer, unseasoned
2 tbsp. dried parsley
1 can "Dawn Fresh" mushroom sauce and gravy
4 or 5 mushrooms, sliced
1/2 c. Lambrusco table wine, red
Browning bag, floured and vented

Season brisket with salt, pepper, garlic and meat tenderizer. Layer brisket, onion, mushrooms, parsley, gravy and wine in browning bag. Close bag and bake at 350 degrees for 1 hour. Lower heat to 180 degrees and leave in oven for 7 to 8 hours.

Remove from oven, open bag and remove juices. Place juices in separate container. Chill meat and juices in refrigerator. When cooled, grease will rise to the top of the juices. Remove all grease. Slice cold brisket and place in 9x13-inch pan with juices. Cover pan with foil. Reheat at 375 degrees for 40-45 minutes and serve hot.

NOTE: Place pan on top of cookie sheet to catch juices.