Total Calories: 782
In a plastic or crockery bowl, place brisket and cover with Coca-Cola (use more, if needed). Refrigerate covered for 24 hours.
Remove meat from marinade. Discard marinade. In Dutch oven large enough for brisket to lie flat, pour a thin coating of vegetable oil. Over very high heat, sear meat on both sides on the stove top. Remove pan from heat and remove meat from pan. Add onions to pan. Sprinkle paprika and both envelopes of dry soup mix over onions and mix. Lay brisket on top. Add enough water to come up sides of brisket. Cover with lid. Bake at 325° for 2–2 1/2 hours. Check occasionally to make sure liquid is not drying out too much. Slice and serve with onion mixture as gravy.
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