Grandma Irma's California Brisket Recipe

• 1 (5- to 6- pound) beef brisket
• Janes Krazy Mixed-Up Salt
• 1/2 white onion, coarsely chopped
• Hungarian paprika
• 1 packet onion soup mix
• 1 (16-ounce) can jellied cranberry sauce
• 1 (6-ounce) can tomato paste
• 1 cup red wine (optional)
• Horseradish cream, for garnish

1. Heat the oven to 350 degrees F. Rinse brisket and pat dry with paper towels.
2. Season liberally on both sides with Janes Krazy Mixed-Up Salt and set aside.
3. Spray a medium frying pan with nonstick cooking spray and heat over medium heat.
4. Add onion and a pinch of paprika, cook until softened, and set aside.
5. Heat a large heavy-bottomed frying pan or cast iron skillet over medium-high heat.
6. When its hot, add brisket and brown thoroughly on both sides.
7. Transfer brisket to a large piece of heavy-duty aluminum foil.
8. Sprinkle onion soup mix over top and add reserved onions, jellied cranberry sauce, and tomato paste.
9. Fill the now-empty tomato paste can with water and add it to the dish.
10. Wrap the brisket tightly with more heavy-duty aluminum foil and place it in a large aluminum pan or 13-by-9-inch baking dish.
11. Bake the brisket until cooked through, about 1 to 2 hours.
12. Remove from the oven and let rest for 10 minutes, then thinly slice.
13. (You can now place the brisket and cooking juices in an airtight container and refrigerate for up to 2 days or freeze for up to 1 month.)
14. When ready to serve, remove the meat from the sauce with a slotted spoon and reserve.
15. Place the sauce in a saucepan, add wine (if using), and bring to a boil.
16. Reduce sauce until slightly thickened, add meat, and cook until just heated through.
17. Serve with a green salad and creamed horseradish sauce.

janes krazy mixedup, white onion, paprika, onion soup, cranberry sauce, tomato paste, red wine, horseradish cream

Taken from www.chowhound.com/recipes/grandma-irmas-california-brisket-18967 (may not work)