This delicious brisket recipe works perfectly for Pesach (Passover), but could be a great main course or side dish any time of year.
1 cup beef broth
1 can cranberry sauce
1 package of fresh cranberries
1 jar of apricot jam or preserves
2 onions, halved and sliced
4 pounds beef brisket, trimmed of fat
Salt and pepper to taste
Preheat oven to 300º.
In a roasting pan, whisk together the broth, cranberry sauce, and jam/preserves.
Stir in the sliced onion. Season the brisket with salt and pepper.
Place the meat in the pan, fat side up. Spoon some of the sauce over the top.
Cover tightly and bake for 4 hours, basting every hour until tender when pierced with a fork.
Remove from oven. Transfer brisket to a sheet of heavy-duty aluminum foil.
Cool to room temperature, then wrap in foil and refrigerate for up to 2 days.
Pour sauce into a bowl, cover and refrigerate for up to 2 days.
About an hour before serving, preheat oven to 375º.
Slice the cold brisket thinly and on the diagonal against the grain.
Overlap slices in roasting pan.
Remove any surface fat from the sauce, reheat the sauce, add the fresh cranberries and pour it over the meat.
Serves 6 to 8