Bishop's Brisket

This is the ONLY way that I've fixed corned beef since this recipe was given to me years ago by a former co-worker - and I think of him fondly every time I make it. Not only is it the tastiest corned beef I've ever had, it doesn't shrink as much this way so there is more of it for me to eat!

• Ready In: 4 hrs 10 mins
• Serves: 12-16

Ingredients

• 1 (3 lb)  corned beef brisket (at least 3 lbs.)
• 1  cup red wine
• 1⁄4-1⁄2 cup prepared yellow mustard or 1⁄4-1⁄2 cup brown mustard or 1⁄4-1⁄2 cup Dijon mustard (your preference)
• 2 -3  teaspoons garlic powder, to taste
• 2 -3  teaspoons onion powder, to taste

Directions

1. Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
2. Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
3. Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
4. At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
5. SLOWLY pour in the Red Wine.
6. Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
7. Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
8. CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
9. Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
10. Discard the liquid.