About the Recipe
Maria's friend Helene gave us this recipe. It makes a delicious and tender main course.
2 large onions, sliced round
1 beef brisket (4+ lb)
1 can (10¾ oz.) French onion soup
1¼ cup dry red wine
½ cup catsup
½ cup firmly packed brown sugar
1 pkg (1.4 oz.) dry onion soup mix
Preheat oven to 350°F. Place onions in roasting pan as a floor, and put meat on top of onions. Mix remaining ingredients and pour over meat. Pierce meat with fork. Cover with foil; pierce foil in several places with sharp knife or fork to vent. Bake 3½ to 4 hours or until tender. Let stand, covered, 10 minutes before slicing the meat to serve. Serve with meat drippings.
We have a large enameled roasting pan, and that works well instead of foil.