Brisket

Approximately 3.0 lbs each.Of all the roasts, the brisket contains the most marbling. This nearly effortless brisket gets a festive red glaze from cranberries; their tart sweetness cuts through the savory onion and hearty brisket with ease.  Rewarming the brisket yields incredibly tender meat that soaks up the concentrated sauce. Cranberry-Onion Hanukkah Brisket 3 pound Brisket4 cups Cranberries (fresh or thawed frozen)3/4 cup Sugar 1" strip Lemon peel + 2 T fresh Lemon juice1 2oz envelope Onion Soup mixS & PPreheat oven to 325. Combine Cranberries, Sugar, Lemon peel & juice, and a pinch of S&P in an medium saucepan. Cook over medium heat, crushing cranberries with a spoon, until thickened.  Remove from heat, stir in Onion Soup mix. Let cool at least 15 mins. Season Brisket with S&P on both sides. Layer 2 large sheets of foil in a roasting pan, overlapping slightly to cover bottom of pan and letting foil extend 8" past both ends. Repeat with 2 additional sheets of foil