This is a great beef recipe to serve over rice or noodles.  The meat is so tender it practically melts in your mouth.  Served with a little horseradish it also makes great shredded beef sandwiches.

1 (3 ½ – 4 lb.) brisket

2 cans cream mushroom soup

1 large onion chopped

1 tablespoon minced garlic

2 teaspoons beef bullion

Salt and pepper to taste

Wash and dry brisket.  Rub with salt and pepper.  Place brisket (fat side up) on heavy-duty foil, enough to wrap sufficiently.  Mix soup, onion, garlic and beef bullion in small bowl.  Pour mixture over brisket.  Seal foil securely, place in baking pan.  Bake in 350 degree oven for 3 hours.  Remove meat and slice, return to gravy.  Serves 6 to 9 people.