In the bottom of a Dutch Oven, slice the onions.
- 1 lst Cut Brisket of Beef
- 1 Cup Ketchup
- 1 Pkge Onion Soup Mix
- 4 Medium onions-sliced
- 1 10-ounce bottle ginger ale
- 1/2 Cup (Kosher for Passover) Red Wine
Place brisket on top.
Add ketchup, onion soup mix, ginger ale and wine.
Cook for 2-2 1/2 hours until fork tender.
Cool and slice.
May be made ahead and frozen.
May be simmered on top of the stove or placed in a 350 degree oven for the same time. If you want more gravy, you can add more ginger ale or water.
Laurie Siegel, Cos Cob, CT