1 fresh beef brisket (not a corned beef brisket)
1 c. ginger ale
1 env. onion soup mix
1 c. catsup
1/4 c. red wine

Mix all together and turn brisket to coat. Bring to a boil. Turn to simmer and let cook 2-3 hours until beef is tender. Remove and slice thin. Return beef to sauce. Can be served over rice.