Beef Brisket with Cranberry Sauce, Onion Soup and Wine

<< Beef Brisket is a traditional oven baked brisket recipe that stands the test of time. The ingredients blend beautifully to produce a flavorful, tender roast that seems to fall apart in the tangy gravy. This recipe is known as Ruby's Cranberry Brisket and was given to me by Rose Strohl, a terrific cook.

Ingredients:

• 4-5 lb. beef or veal brisket
• 1 package of regular or Passover onion soup mix
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 tsp. garlic powder, or to taste (you can also use 1-2 tsp. fresh minced garlic)
• 1 can of cranberry sauce or cranberry jelly
• 1 cup red wine or water

Before you cook the marinated brisket, add the cranberry sauce and wine or water to the roaster. Place brisket in roaster and bake covered at 400°F for 30 minutes.

After a half hour, reduce the temperature to 325°F for the remaining cooking time, approximately 2 hours. Baste occasionally. Add 1/2 cup of water (wine, chicken or beef broth) if liquid becomes too thick.

Once the brisket has cooled down, refrigerate for 5-6 hours or overnight. Slice meat and when reheating, you can add 1/2 cup of red wine and fresh garlic to the gravy, if desired. Reheat slices at moderate temperature and serve with the delicious gravy poured over the top or on the side in a gravy boat. Enjoy!

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