Perfect Cranberry Brisket
1 beef brisket, about 6 pounds
2 (14-ounce) cans whole cranberry sauce
2 (1-ounce) envelopes dry onion soup mix
Brown the brisket in a Dutch oven or other oven-proof dish with a lid. In a bowl, stir together the dry onion soup mix with the cranberry sauce. Pour over the brisket, put on the lid (or cover with aluminum foil if lid does not fit tightly). Bake at 350 degrees for 2 hours, then remove the lid and bake another hour. Let the brisket rest about 15 minutes. Slice and serve with the sauce. Makes 10 servings.
Per serving: 479 calories (26 percent calories from fat), 14 g fat (5 g saturated, 7.4 g monounsaturated), 182 mg cholesterol, 58.6 g protein, 30.6 g carbohydrate, 1.2 g fiber, 390 mg sodium.