Recipe - Lindas Festive Compromise Brisket

7 pound Brisket; (first cut)
1 pound Baby carrots
2 lg Onions; cut or sliced up
2 pack Dry onion soup mix;
unreconstituted
Three fourths cup Packed brown sugar
2 cn Whole cranberries; (not the
jelly)

Preheat the oven to 300 degrees F.

Place the brisket in a pan, fat side up. Slice the onion and place the
rings along with the carrots around the meat.

Sprinkle the onion soup mix on top of the meat, pressing to adhere.
Sprinkle the brown sugar over the meat.

Bake uncovered for 30 minutes to "set."

Remove brisket from oven and distribute the cranberries over the meat.

Cover the pan tightly and continue to cook at 300 degrees F for three
hours. By now a nice gravy has formed around the meat/veggie combination.
Baste the brisket to add moisture to the top. Cover and cook an additional
hour (or until forktender.)

Cool and slice thinly. Add slices to gravy in pan, cover and gently reheat.

NOTES: adapted from Jeff Freedman's Compromise Brisket submitted to the
jewishfood Mailing List in November, 1996.

Recipe by: LSS Collection

Posted to JEWISHFOOD digest V97 #338 by Linda Shapiro lss@coconet.com on
Dec 31, 1997