1 whole brisket
3 c. water
1 pkg. dry onion soup mix
1 c. burgundy

Place brisket in a large baking dish. Cover with foil and cook at 350 degrees for 3 hours. Add onion soup mix and water. Pour over the brisket. Simmer for 10 minutes. Add burgundy. Cook 2 hours more at 250 degrees.

Let cool and slice. Refrigerate and lift the fat off from the top. Reheat before serving. Serve with French rolls.