Aunt Pauline's Brisket
Ingredients:
- 1 medium chuck Roast, approximately 3.5 pounds
- 1 package of instant onion soup mix
- 1 can Whole Cranberries
Directions:
Heat large frying pan on a hot burner adding a little oil, enough to coat the pan. Sear meat for a couple of minutes on both sides until browned.
Pour contents of the onion soup mix and the cranberries on the meat and distribute evenly.
Cover the meat with a tight fitting lid or with heavy aluminum foil and lower the flame to low.
Cook for a approximately 2-2.5 hours, flipping the meat every fifteen minutes or so. Fork it to check the tenderness, the meat should be very tender at this point. Let it cool and then slice meat across the grain on an angle.
If making this ahead of time, place in the refrigerator overnight after it has cooled. Scrape off the solidified fat before putting it in a roasting pan. Pour gravy over all and place in the oven. Heat covered at 350 degrees for 20 minutes or until steaming hot.
** Easiest to cook a day ahead and slice the meat when cold.
