Ingredients
1 beef brisket
5 to 10 oz horseradish (enough to cover top of brisket)
1 pkg Lipton beefy dry onion soup mix
1 c red wine
Preparation
Cover brisket with horseradish and dry soup mixture. Put in aluminum foil with edges crimped and enough foil to cover completely. Add red wine. Wrap tightly and put on roasting pan. Bake at 325 for 4 to 5 hours.
