Wine-Braised Friday Night Brisket

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James Beard

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Ingredients

1 6-pound double brisket

2 tablespoon Dijon mustard

1 tablespoon each of salt, pepper, and paprika

3 large onions, sliced

1 head garlic, separated into cloves and peeled

1 cup Port

2 cups dry red wine

1 cup beef or chicken stock

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