Instructions: In the bottom of a Dutch Oven, slice the onions. Place brisket on top. Add ketchup, onion soup mix, ginger ale and wine. Cook for 2-2 1/2 hours until fork tender.

Cool and slice.

Note: May be made ahead and frozen. May be simmered on top of the stove or placed in a 350 degree oven for the same time. If you want more gravy, you can add more ginger ale or water.

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