On May 9, 2007, The Contra Costa Times published an article featuring one of our potlucks. In the article, they printed some of the recipes from the "Brickyard Cove Cookbook". Though this recipe was not served that evening, it looked so delicious, I wanted to include it with the hopes that someone will make it for a future potluck!   ida

Makes 12 full entrees or a taste for 24

This recipe is best when made a day ahead. Warm it in a moderate oven just before serving.

1 5-pound beef brisket, trimmed of exterior fat

1 packet dehydrated onion soup mix

1/4 cup sun-dried tomatoes packed in oil, drained and chopped

1 8-ounce can tomato sauce

2 cups dry red wine

1 1/2 pounds mushrooms, halved or quartered

Salt, pepper to taste

1. Preheat oven to 425 degrees. Place the brisket in a Dutch oven or similar large roasting pan, sprinkle with the onion soup mix and sun-dried tomatoes, and top with the tomato sauce.

2. Pour the red wine over the brisket, then cover tightly, either with the Dutch oven lid or aluminum foil.

3. Bake the brisket for 2 hours, then carefully uncover the pan and add the mushrooms. Cover once more and bake another 2 hours, until fork-tender.

4. Pour the gravy off and chill it overnight. Chill the brisket and mushrooms separately.

5. The next day, skim off and discard the congealed fat from the gravy. Bring the gravy to a boil and simmer until thickened. Season with salt and pepper.

6. Slice the meat across the grain and arrange the thin slices in a large oven-safe serving dish. Top with the mushrooms and pour the gravy over. Wrap well and transport the dish to the party site. To prevent tipping, place the pan on a thick towel on the floor of your car. On-site, reheat the brisket in a 350-degree oven until warm, about 30 minutes.