Beef brisket, well trimmed
1 pkg. Lipton onion soup mix
1 c. catsup
1/4 c. brown sugar
Extra heavy aluminum foil
9x13 inch baking pan

Place a good-sized sheet of foil across the pan; long enough to close over the meat tightly. Place another sheet of foil going the length of the pan. Again, enough to close over the meat. Place the well-trimmed brisket in the center of the 2 pieces of foil.

In a container, mix together 1 package (1 envelope) of the onion mix, catsup and brown sugar. Stir together well. Spread the mixture over the top of the brisket. Use more catsup and brown sugar if the brisket is huge. Close the top piece of foil over and around the meat. Next close the lower piece of foil over and around the meat, pressing it tightly to the contour of the meat. The meat should be well sealed. Bake in 350 degree oven for 3 hours. If it is a huge brisket, bake 3 1/2 hours. It will make its own juice as it cooks.

Allow meat to cool to room temperature before slicing. The meat cuts best if allowed to come to room temperature. Place in the refrigerator and slice when cool. Slice brisket on the bias. Beef brisket should be made ahead of time. After slicing, return to its foil wrappings and freeze for as long as needed. Heat in wrapping about 1 1/2 hours (350 degree oven) before serving.