Ingredients: (8 servings)

6 pounds beef brisket

2 teaspoons garlic powder

1 teaspoons pepper

1 tablespoon celery seed

1 10¾-ounce can cream of mushroom soup

1 large onion

paprika to taste

Place brisket on a large piece of heavy duty aluminum foil. Season to taste using pepper, garlic powder and celery seed. Spread soup over brisket and top with onion slices. Wrap brisket tightly in foil and refrigerate overnight. To bake, let stand at room temperature for 1 hour. Place wrapped brisket into Dutch over on a raised wire rack. Bake at 325 degrees F for 2½ hours.

Uncover brisket and sprinkle with paprika. Return uncovered brisket to oven and bake another ½ hour. Slice thinly across the grain to serve.