Beef Brisket You'll Love

For Hanukkah this year I had all our family members from the Los Angeles area here for the afternoon and evening.  A great time  was had by all, and I thought the food I made was delicious.  The main course was brisket, potato latkes with applesauce and sour cream, and cold marinated asparagus.  I thought the brisket was especially good, and I will give you the recipe here.  It's so easy, and it can be made several days in advance.  In fact, it's better that way.

                                                        Beef Brisket

5 pound beef brisket, trimmed of all visible fat

2 packages dry Lipton Soup mix (or similar)

2 cans coke

1 bag pearl onions, 1 bag of mini carrots

Place brisket in a roasting pan, sprinkle soup mix on top, add two cans of coke, and water to cover.  Cover with foil and cook for 4 hours, turning after two hours.  For the last 30 minutes  add onions and carrots.  When the brisket is fall apart tender, remove from oven.  Cool, then refrigerate over night.  The next day, if there is any fat accumulated on top, remove it.  Then remove the brisket, and cutting against the grain, slice.  Return to pan until ready to serve.  Reheat for 45 minutes at 350 when ready to serve.  It is delicious, and the leftovers are great too.