Recipe for Traditional Hanukkah or Friday Night Brisket in Red Wine 
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Yield:
10
Ingredients:
Amount Ingredient
1 x beef brisket - (5 to 7 lbs)
Salt to taste
Freshly-ground black pepper to taste
1 tbl sweet paprika
1 can mushroom soup - (10 3/4 oz)
2 tbl onion soup powder
3/4 cup red wine
2 tbl minced parsley
3 x garlic cloves minced
1 sm onion sliced
2 tbl light olive or vegetable oil
Instructions:
Instructions: Place meat on large piece of foil. Season with salt and pepper and rub with paprika. Combine mushroom soup, onion soup powder, wine, parsley, garlic, onion, oil and lemon juice and spread on meat. Wrap brisket snugly in foil. Place in roasting pan. Roast at 350 degrees until very tender, 3 hours.

Slice and serve hot, or wrap whole brisket well and refrigerate several hours or overnight. Skim excess fat, slice thin and reheat at 325 degrees, 1 to 2 hours. A dry or medium wine is perfect for this classic brisket.

This recipe yields 8 to 10 servings.

NOTES :

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