Cranberry Sauce & Onion Brisket

Cranberry Sauce & Onion Brisket

Ingredients
4 pounds flat end brisket
Sauce
1/2 teaspoon of fresh ground garlic
(or 3/4 teaspoon of garlic powder)
1/4 cup vegetable oil
1 teaspoon black pepper
1/4 teaspoon of ground ginger
1 teaspoon sugar
1 bag of Lipton Onion Soup Mix
1 pound can (16-oz.) whole berry cranberry sauce
small sliced onion

Directions
Use baking bag. Add 1 teaspoon of fl our, shake and discard excess.
Place brisket into bag and cover with sauce.
Can add 2 potatoes, sliced in wedges.
Tie bag with string. Make 2 to 3 snips (about 1 inch) into the bag.
Lay the bag with the brisket into a 9x13 Pyrex dish.
Bake 3 hours at 350º.
Allow to cool and then slice about 1/4-inch slices. (Easier to slice if chilled.)
Reheat.

Options: While assembling the bag, add 2 potatoes sliced into wedges atop of the brisket
and cover with sauce. At the end, remove these and sprinkle some pepper, garlic and oregano;
roast at 400º turning until firm or crunchy. My late grandfather used to say to my mother,
“Now these are potatoes!”


Serve with Chicken Soup with Matzo Balls