Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Beef corned brisket
1/2 c Creamy onion salad dressing
1/3 c Catsup
2 tb Flour
1 Clove garlic,slivered
1/2 c Sweet red wine
1/2 c Water

Heat oven to 325'. Make about 5 evenly spaced slits about 1/2 inch
deep in brisket; insert garlic sliver into each slit. Place brisket
in baking pan, 9x9x2 inches. Pour dressing over brisket; turn
brisket. Cover with aluminum foil and bake 1 hour.
Spoon drippings and dressing up over brisket. Mix wine and catsup;
pour over brisket. Cover and bake until brisket is tender, about 2
hours. Remove to heated platter; keep warm while preparing gravy.
Skim fat off liquid. Measure 2 cups liquid into 2-quart saucepan.
Shake water and flour in covered jar. Stir flour mixture gradually
into broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Thinly slice eye can be substituted for the beef rolled rump
roast.

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