Beef Brisket Prep: 15 min - Total: 4 hr 15 min 2 large onions, sliced 1 beef brisket (4 to 5 lb.) 1 can (10-3/4 oz.) French onion soup 1-1/4 cups dry red wine 1/2 cup ketchup 1/2 cup firmly packed brown sugar 1 pkg. (1.4 oz.) onion soup mix PLACE onions in roasting pan. Top with meat. MIX soup, wine, catsup, sugar and onion soup mix; pour over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent. Bake at 350°F for 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 minutes before slicing to serve. Serve with meat drippings. Makes 16 servings Make-Ahead: Recipe can be prepared 1 to 2 days in advance. Roast and slice meat as directed. Return meat to roasting pan; cover with meat drippings. Cover. Refrigerate. When ready to serve, reheat, covered, in 350°F-oven for 1 hour or until thoroughly heated. ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.