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.