1 lb. brisket, cut into 2 inch chunks
1/2 c. California burgundy, claret or other red wine
1 (10 1/2 oz.) can undiluted condensed consomme
3/4 tsp. salt
1/8 tsp. pepper
1 med. onion, sliced
1/4 c. fine bread crumbs
1/4 c. sifted all-purpose flour

Combine beef, wine, consomme, salt, pepper and onion in casserole mixture. Cover; bake in slow oven (300 degrees) about 3 hours or until beef is tender. Note: Add 1 hot pepper while cooking, but remove before serving. Serve over rice.