Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

Saw this on a website and thought it sounded interesting and easy. From Laurie Siegel, Cos Cob, CT. May be made ahead and frozen.

Ingredients Nutrition


  1. In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
  2. Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
  3. Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
  4. Cool and slice against the grain.


Most Helpful

I have been using this recipe (actually, a similar one) for over 20 years. Sometimes i leave out the wine an add more ginger ale as someone else suggests. However, I add potato wedges in the crock pot from the beginning and they are delicious. Sometimes I add string beans about an hour before the brisket is done. One other note, I usually wind up doubling the "sauce" to make sure it covers the brisket and potatos in my crock pot.

Chef JVDreamWorker February 04, 2008

I have been making this recipe for a number of years and it is always delicious. We now live in bush Alaska where there is never brisket available so I have used this recipe with many other types or beef roasts with excellent results. I never have wine on hand so I use more ginger ale. Also, I use about two good sized onions instead of 4 and I add carrots and fresh mushrooms for the last 1/2 hour. I cook small potatoes in a separate pot and add them already cooked at the last minute. I highly recommend trying it.

alaska-phb January 17, 2007

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