Passover Brisket
Ingredients
4 lb Brisket
1 env Lipton or Knorr french or regular onion soup mix
1 12oz can or bottle of beer (Corona light works fine)
1/2 cup ketchup
1/2 can whole cranberry sauce
salt
pepper
granulated garlic powder
Note: Recipe can be multiplied except the amount of beer stays the
same. Just use the closest multiple for the number of pounds.
Instructions
Place brisket in tin pan with the fat back downwards
Salt pepper and garlic brisket heavily
Mix all other ingredients except beer and pour over brisket so it
sits evenly across the top
Can let sit in the fridge overnight
Pour beer into bottom of pan and make sure that it fully surrounds
brisket. Use more if it does not.
Cover pan tightly with aluminum foil
Bake @ 275F for 1 hour per pound in the middle rack
Take foil off and let sit in juices for 45 minutes to an hour
Note: The brisket will effectively be braised and will fall apart in
large chunks like pulled pork. Suitable also for sandwiches. I suspect
that at 250F or 225F for the same amount of time will result in a
brisket that can be cut into strips.