I use this recipe during the year and on Pesach. It never fails.
1 (5-6 pound) brisket
1 onion, sliced
1 teaspoon granulated garlic
½ teaspoon pepper
2 tablespoons paprika
1 (14 ounce) can tomato soup
Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with the remaining ingredients in the order listed. Bake for 3 hours until soft, checking halfway through to see if you need to add any water ( but you shouldn’t). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating
