Great with mashed potatoes or on hard rolls as a sandwich. A wonderful dish for buffets, it can be made days in advance.

Preheat oven to 350 degrees F. Season brisket with garlic powder and/or black pepper. Place fat side up in roasting pan. Do not cover meat.

Put wine vinegar around the meat. (not on top). Bake in oven one hour.

While meat is roasting, slice onions into rounds. Boil water. After one hour, take brisket out and cover with onion rings. Pour boiling water and wine around meat. Cover tightly with foil. Turn oven down to 325 degrees F. Bake three more hours.

When done, remove meat from pan. Wrap tightly in foil. Pour pan juices into container. Refrigerate overnight.

Next day, slice brisket into thin slices across the grain. Remove accumulated fat from juices. Arrange slices in glass baking dish. Pour defatted juices and onions over sliced meat. Re-heat until bubbly, about 45 minutes, then cover with foil. Serve hot.