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1 piece of brisket
1 cup ketchup/catsup
1 package onion soup mix
4 onions, sliced
1 10-ozs. bottle ginger ale
1/2 cup red wine (I use the Manischewitz concord grape)

In bottom of pan, place the sliced onions and put the brisket on top. Add ketchup, onion soup mix, ginger ale, and red wine.

Cook for 2 to 2-1/2 hours until fork tender at 350°F.

Cool and slice. Can be made ahead and frozen.

Posted by Stacy Silberman

Nutritional Info Per Serving: N/A