Nothing says holiday like a brisket cooked what i call jewish grandmother style
heres a twist on my traditional recipe.
4-5 lb brisket
1 white onion coursly chopped
1 package onion soup mix
1 6 oz can tomato paste
1 16oz can jellied cranberry sauce
1/2 cup red wine
1 tbsp oil
1/2 tsp paprika
preheat the oven to 500
in medium saute pan heat the oil. add the onions and paprika and saute until the onions are nice and soft stir in the wine and stir to deglaze the pan. pour into a medium bowl. add the cranberry sauce,onion soup and tomato paste. fill the tomato paste can with water and add to the mix. stir,breaking up the cranberry sauce until its well mixed. set aside.
in a large baking pan add the brisket fat side down. cook at 500 for 15 minutes. remove the pan and turn the oven down to 350
spread a large piece of heavy duty foil out on the counter. place the brisket fat side down. pour the sauce mixture over the brisket. using more foil seal the brisket up tightly and return to the baking ban. cook at 350 2 to 3 hours until a meat thermometer reads 185-190 degrees. remove from the foil and let rest at least 15 minutes before slicing across the grain. while the brisket is resting pour the juices from the pan into a gravy bowl.
if desired the brisket can be made a day early and refrigerated in the juice,covered tightly. if you do this remove the meat from the sauce the next day. skim the fat from the sauce. pour the sauce int a saucepan and bring to a boil. place the meat in a baking pan,pour the heated sauce over the meat,cover with foil and heat until warm