1 (4 lb. or larger) beef brisket
1 pkg. onion soup
1 c. catsup
1 c. ginger ale
1/4 c. water

Trim brisket as much as possible. Mix onion soup, catsup and ginger ale in large roasting pan or Dutch oven. Place brisket in pan, coating well on each side. Place fat side up. Heat on top of range until sauce is bubbly. Add water. Roast covered in 350 degree oven for 1 1/2 to 2 hours. Turn roast after 1 hour, if desired.

Be sure to check roast after 1 1/2 hours to see if it is done. The time on this can vary from 1 1/2 to 2 1/2 hours. Slice thinly across the grain. Remove fat from sauce, if necessary. Pour sauce over sliced meat.

HINT: Excellent with horseradish and mayonnaise on a toasted roll. Yield: 6 servings.