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  • 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
In the bottom of a Dutch Oven, slice the onions.
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

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