1 (4 1/2 lb) untrimmed beef brisket
3 tbsp olive oil
1/4 c white wine vinegar
2 tbsp vegetable oil
2 tbsp ketchup
1 tsp salt
2 tsp garlic powder
2 tsp pepper
1 (1.4 oz.) envelope dry onion soup mix
1 c water
Brown brisket in hot olive oil over high heat 5 minutes on each side. Place in a lightly
greased 13x9 inch pan.
Stir together vinegar and next 6 ingredients; pour over brisket. Add one cup water to pan.
Bake, covered, at 350 degrees for 2 hours, basting every hour. Reduce oven temperature to
300 degrees, and bake one more hour.
Skim fat from drippings, discarding fat; serve drippings with brisket.
Yield 4 to 6 servings.
Note: This also works well in a slow cooker on low for 8-10 hours. Just add all ingredients in on top of brisket. Best if turned halfway through cooking.