4 to 5 lbs. fresh beef brisket
1/2 c. cooking sherry
1 env. dry onion soup mix

Spoon 1/4 cup cooking sherry over meat and marinate for 2 hours, turning once or twice. Mix remaining 1/4 cup sherry with dry onion soup and spoon over meat. (Do not add salt.) Wrap meat with sherry and soup mixture in heavy duty foil and seal well.

Place in 9 x 13 inch or similar pan. Cook 5 hours at 300 degrees. Cool and refrigerate overnight. Next day, cut meat in thin slices and lay overlapping arrangement in cooking liquid in baking dish (covered with foil). Heat 1 hour at 350 degrees. Serves 8 to 10.