4-5 lb beef brisket
1 package Lipton onion soup mix
1 can (non-diet) ginger ale
1 cup ketchup
1 tablespoon fresh garlic, minced or 1/3 teaspoon garlic powder
baby carrots (optional)
potatoes (optional)
boiling onions (optional)

Combine onion soup mix with ginger ale and ketchup. Place brisket in a heavy roasting pan which has been lined with aluminum foil. Pour soup mixture over the brisket. Sprinkle top of roast with minced garlic or a light dusting of garlic powder.

Cover roast tightly with foil.

Bake at 375°F for 2 hours. Remove foil cover and continue to cook for another hour. Add white boiling onions, baby carrots and/or quartered potatoes around bottom of pan during the last 1 1/2 hours of cooking, if desired. Stir vegetables occasionally to cover with gravy. If gravy boils away, add a small amount of water or beef broth.

This may also be cooked in a gas grill or barbecue.

Submitted by: CM