1 (7 to 10 lb.) brisket, lean
1 lg. onion, sliced
1 env. onion soup mix
1 (12 oz.) can Cola (I use coke)

Preheat oven to 400 degrees. Set brisket, fat side up, in roasting pan. Arrange onion slices over brisket; sprinkle soup mix over onions. Pour cola over meat. Roast, uncovered, for 30 minutes. Reduce temperature to 300 degrees and cook covered with foil, for 3 to 5 hours, depending on the size of the brisket. Remove cover and roast 1 hour more. Brisket is done when meat pulls away easily and when meat feels soft when a knife is inserted. May be cooked ahead and frozen, or refrigerate for up to 3 days.

Makes 8 to 10 servings.

I like to cook this a day ahead and when brisket is done. I take it out of the fat and juices and let it cool. When it is cool I slice it and wrap it in foil and freeze or refrigerate it. To heat it, I dissolve a bouillon cube in water and pour over the sliced brisket and seal good with foil and heat in a slow oven (200 to 250 degrees) until warm. Everyone seems to like it and it is real tender and not stringy.