Instructions: Spread the mustard over the brisket and place in a baking dish, large enough to half the meat.

In a jug, mix the wine, water, soup mix, garlic, onions and then pour oven the brisket, allowing a little liquid to seep under the meat.

Bake at 200c. for 3 hours, basting regularly.

If necessary, add a little extra water.

Slice the meat thinly, then serve with the sauce spooned over the top, with couscous or steamed rice on the side.

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