Bludawgs recipe and method is a good one. I would use more beef stock, as I find jus goes fast. I prefer Merlot or Malbec as well. Salt and pepper to taste. Oh, I also put a small head of garlic, cut in half in the roasting pan
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."