6 lb. beef brisket
2 tsp. garlic powder
1 (8 oz.) bottle French garlic dressing or California French
4 lg. onions, sliced
1 c. sherry
1/2 c. chili sauce
1 can beef broth

Brown brisket, lean side only under broiler. Sprinkle meat with garlic. Place onions on top. Spread with dressing. Mix wine, chili sauce, and broth; spoon over brisket. Cover with aluminum foil. Bake at 300 degrees for 4 hours. Slice meat diagonally across grain. Place back and gravy and serve. Very good when prepared day before.