MushroomBeef Brisket
| One 6 pound brisket | 3 to 4 garlic cloves, peeled |
| Smoked salt to taste | 1 large onion, chopped |
| Cayenne pepper to taste | 1 pound mushrooms, chopped |
| 2 cups dry white wine | 2 cups dry white wine |
| 2 tablespoons Worcestershire sauce |
| Rub the brisket all over with smoked salt and cayenne. Puncture the brisket with a small knife and stuff the holes with cloves of garlic. Place the brisket in an oiled roaster pan and toss the onion and mushrooms around it. Mix together the wine, water, and Worcestershire and pour around, not over, the brisket. Place in a preheated 350-degree oven and cook for 2 hours. Check with a kitchen fork to see if the brisket is cooked. If the liquid that comes out of the holes is bloody, cook for another 30 minutes |