5-7 lb. brisket
1 env. dry onion soup mix
1 tsp. garlic powder
1 tsp. ginger
Salt and pepper
3 tbsp. Worcestershire
1/4 c. vinegar
3/4 c. Burgundy wine

Spread onion soup mix on heavy foil. Rub meat with salt, pepper, ginger, and garlic. Pour Worcestershire on top, the pour wine and vinegar on both sides. Refrigerate, preferably overnight. Turn bottom side up, seal foil so that absolutely no air escapes during cooking. Place in 400 degree oven for 45 minutes, then 275 degrees for 9-8 hours.