1 brisket, single cut (remove fat from bottom)
1 envelope Lipton onion soup mix
Dijon mustard
3 tbsp. water

Lay out 2 pieces tinfoil in a "t". Spread Dijon mustard all over top, bottom and sides. Pour 1 envelope soup mix over top. Drizzle 3 tablespoons water over meat. Close foil tightly. Bake in covered casserole at 275 degrees for 5 hours or 275 degrees for 6 hours if frozen. Meat is very tender; can use the juices for gravy if desired.