Brisket With Cranberry-Horseradish Gravy

• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon ground allspice
• 1 fresh beef brisket (5 pounds)
• 1 can (14 ounces) whole-berry cranberry sauce
• 3/4 cup horseradish sauce
• 2 teaspoons lemon juice
• 1 bay leaf
• 3 tablespoons cornstarch
• 1/4 cup cold water

1. Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.
2. Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.
3. Cover and cook on low for 6-7 hours or until tender.
4. Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.
5. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy.

onion powder, salt, ground pepper, ground allspice, fresh beef brisket, wholeberry, horseradish sauce, lemon juice, bay leaf, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/brisket-with-cranberry-horseradish-gravy/ (may not work)