Put beef brisket in oven at 450 degree F oven for 20 minutes. Remove; sprinkle I teaspoon of garlic powder on meat, put thin slices of carrots and celery on meat and add one can of beef consommé, I cup of dry red wine, (can use more broth in place of wine) 2 to 3 tablespoons of Lipton's dry onion soup, then add parsley, cover and set oven at 300 degrees F and cook 3 to 4 hours.
Serve from oven – or - remove and chill meat about 1/2 hour, save broth. Slice meat and place fresh sliced mushrooms and fresh parsley on meat in baking dish. Make gravy from broth that was saved and pour heated gravy over meat and place in oven at 350 degrees F for 20 minutes.
The nice thing about this recipe is that the first baking can be done in the morning and the last part a short time before you are serving dinner.
Leftovers make hot beef sandwiches like you used to get in restaurants (not out of a box!!!).
