Brisket is one of those timeless main dishes.It's a perfect fit for practically every Jewish holiday.But sometimes it's fun to change it up a little bit.Adding some cranberry sauce does just that.I think that this dish is perfect year-round,but some of my guests prefer to see it in the fall,as cranberries feel like such an iconic autumn food.Whenever you eat it,you'll love it.

You'll Need:

3-pound brisket
salt & pepper
3 T olive oil
2 yellow onions
4 carrots,rough-chopped
3 smashed garlic cloves
6 whole garlic cloves
2 cups cranberry sauce

1.Preheat ovento 350 degrees.
2.Season brisketwith salt and pepper.
3.Sear brisketin a pan in olive oil until brown.
4.Removebrisket.
5.Addonions,carrots,garlic to pan,saute until soft.
6.Removefrom heat and add cranberry sauce to the vegetable mixture.
7.Placebrisket in roasting pan and cover with sauce.
8.Coverand cook for two hours.
9.Removefrom oven and slice.Put slices back into the roasting pan and mix into the sauce.
10.Cookfor approximately another hour and a half,but check it–I don't usually have to cook it this long.Cooking the slices in the sauce makes them even more rich and full of flavor.