2 lb. fresh beef brisket
2 med. onions, cut into 1/2 inch thick slices
1/8 c. firmly packed brown sugar
1 tbsp. cornstarch & water
3/4 c. Zinfandel wine
1/8 c. red wine vinegar
1 tbsp. soy sauce
1 tsp. paprika
2 med. cloves garlic, pressed

Trim off excess fat. Bake uncovered in 450 degree oven until top browns lightly (approximately 15 to 20 minutes). Turn over. Brown other side, approximately 15 minutes more. Remove from oven, lower temperature to 325 degrees. Arrange onion slices on top of brisket.

Combine remaining ingredients, except cornstarch and water. Pour over brisket. Cover dish with foil, then glass lid. Bake until tender, approximately 2 1/2 hours. Can use cornstarch and water to thicken gravy.