5 lb. fresh brisket
6 med. onions, sliced
1/2 c. water
2 c. red wine
3 beef bouillon cubes
Salt
Pepper
Garlic

Prehe at oven to 350 degrees. Cover roasting pan with 1/2 of the sliced onions. Season meat. Place in pan, fat side up. Add water, wine, and undissolved bouillon cubes. Arrange remaining onions around meat. Cover and bake 3 to 3 1/2 hours. Cool and refrigerate until next day. Skim fat. Cover and reheat with original onions and gravy.