1/2 cup lemon juice
1/2 tsp. black pepper
1 tsp finely chopped fresh parsley
1/2 tsp finely chopped fresh marjoram
4 lbs brisket
2 cups finely dices onion
2 cups red wine
Mix lemon juice, pepper, parsley and marjoram together. Coat the brisket with the mixture and let marinate overnight in the refrigerator. Next day brown the meat on all sides and return to the marinade. Add the onion and red wine over the top of the brisket and cover with foil. Roast in oven at 325 degrees F for 2 and 1/2 to 3 hours.