Baked Beef Brisket In Red Wine

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The Little Kitchen


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4 lb beef brisket (whole, leave cap of fat on top, trim fat on the bottom or sides if necessary)

3 onions, sliced thin

1 1/2 cups red wine (I use Shiraz red wine either Talus or Yellow Tail)

1/4 cup white vinegar

1/4 cup brown sugar

2 Tbsp soy sauce

2 Tbsp paprika

3 garlic cloves, chopped

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