3 to 5 lb. beef brisket
1 pkg. french onion soup mix
1 can cream of mushroom soup
1/2 can water

Trim excess fat from brisket. Place fat side up in 13 x 9 inch pan lined with foil. Combine onion soup, mushroom soup and water, mix thoroughly. Pour over brisket and seal foil well. Brisket should be allowed some room in foil.

Bake in 250 degree oven for 4 to 6 hours according to weight. Serve with rice or potatoes and use gravy left in foil.