I found a brisket recipe on epicurious.com, from Gourmet December 1995 that had many positive reviews and comments. Inspired by reviewers' suggestions of adding wine, I visited my trusty Joy of Cooking Boeuf Bourg go-to recipe and combined the two recipes. I served this for Christmas dinner and it was a huge hit. Definitely make this one day before serving, and either make the gravy a couple hours after roasting or right before serving.

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