1 cup dry red wine or beef broth
1 envelope mushroom onion soup mix
2-1/2 lbs thin cut beef brisket, trimmed of fat
12 small, well scrubbed red potatoes (about 1-1/2 lbs.)
9 medium carrots cut in 2" chunks
Heat oven 12" Dutch oven to 350 degrees. Pour wine into oven. Stir in soup mix until
blended. Add beef and turn to coat. Cover & bake 2 hours (17 coals on top; 8 coals on
bottom). Add potatoes and carrots. Cover & bake 1 hour longer (17 coals on top; 8
coals on bottom) or until meat and vegetables are tender. Remove meat to a cutting
board. Cover loosely with foil and let stand 10 minutes. Cut in thin slices against the
grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve
with remaining gravy.