Baked Onion Brisket

1 beef brisket (8 pounds)

2 medium onions, thinly sliced

2 tablespoons tapioca, optional

1 box (2 ounces) dried onion soup mix

Heat oven to 300 degrees. Measure enough heavy-duty foil in roasting pan to completely encase brisket.

Arrange onion slices on foil. Sprinkle tapioca over onions; set brisket on top. Sprinkle both packets of soup mix over brisket and tightly seal with foil. Roast about 5 hours, until meat is fork tender. Check after 3 hours and adjust cooking time if needed.

Remove from oven and let set for 30 minutes before unwrapping. Remove meat to a cutting board and cut diagonally into ½-inch slices then transfer to a warmed platter; pour accumulated juices over the meat.

Serves 24.

Cook's note: Recipe easily can be cut in half. Shorten cooking time to about 2½ hours.