1 (3-5 lb.) beef brisket
2-3 quarts beef stock (Swanson)
2 env. Lipton dry onion soup mix

Preheat oven to 250°F (slow).

Ensure brisket is completely thawed. Cut off most of the fat (leave a thin layer). Place brisket fat side down in roasting pan.

Use dry onion soup mix to thoroughly cover top of brisket (I pat the soup mix into the brisket like a meat rub).

Pour beef stock into roasting pan, adding until about 1/2-inch below top of meat.

Cover roasting pan. Set timer for about 8 hours.

Check brisket after about 6 hours; add additional beef stock if required.

Remove brisket from oven, and let cool for 45 minutes. Slice and enjoy!

Submitted by: Stan