Red Brisket

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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