3 to 4 lb. beef brisket
1 env. dry onion soup mix (Lipton)
2 cups water
freshly ground pepper
1 minced garlic clove

Heat oven to 325°F.

Mix onion soup with water in bottom of roasting pan. Season brisket with pepper and garlic. Place meat in pan; cover tightly with aluminum foil.

Bake at 325°F for 2 to 2 1/2 hours until meat is just about tender.

Remove meat. Pour pan drippings into bowl, freeze until fat hardens then remove fat.

HOMEMADE GRAVY:

pan drippings, fat removed
1/4 cup ketchup (Hunts)
1/2 cup beer
1/4 cup all-purpose flour

Combine drippings with ketchup, beer and flour. Mix well.

Slice meat, place in roasting pan and cover with gravy mixture.

Bake at 325°F for 45 minutes to 1 hour until meat is tender. Taste and adjust seasoning, if desired.

Makes 6 to 8 servings.

Submitted by: Jeff