Roni'S Favorite Brisket

• 6-7 lbs. lb. flat cut brisket (can be two separate smaller briskets)
• 3 tbs. sweet Hungarian paprika
• 2 tbs. vegetable or olive oil
• 4 cups ginger ale
• 2 pkgs. Mrs. Grass or Goodman's Onion Soup mix
• 1 cup tomato sauce
• 1 can whole-berry cranberry sauce
• 6 ounces dried pitted prunes
• 24-30 baby carrots, or 5 medium carrots cut on the diagonal into 1/2" thick slices

1. Preheat oven to 350. Coat the brisket all over with the paprika. Heat the oil in a large roasting pan over two burners and sear the brisket about four minutes on each side. Remove to aa platter.
2. Reduce heat in the roasting pan to medium low and in it combine the ginger ale, onion soup mix, tomato sauce, and cranberry sauce, scraping up any browned bits, just until it begins to boil. Return brisket to the roasting pan and pour the sauce over it, cover tightly with heavy-duty foil and bake for 75 minutes. Add carrots and pitted prunes, turn brisket over and bake for another 1-1/4 to 1-1/2 hours until very tender when pierced with a fork.
3. Remove brisket to a platter. Reduce the sauce slightly, boiling over a medium high heat for about 10 minutes to slightly thicken. If serving right away, slice the brisket against the grain, on the bias, into 1/4" slices and pour the sauce over. This is best cooked the day before serving, as the brisket slices better when chilled and reheats nicely in the sauce.

brisket, sweet hungarian paprika, vegetable, ginger ale, mrs grass, tomato sauce, wholeberry, prunes, carrots

Taken from www.epicurious.com/recipes/member/views/ronis-favorite-brisket-50023271 (may not work)