Title: Evie Golden & Margie Solter's Brisket W/ Cran
Categories: Jewish Beef
Yield: 8 Servings

1		Flat cut brisket, 5 lb
		S&p to taste
5	md	Onions, chopped
3/4	c	White wine; sub. apple juice
		Or pineapple juice
4		Bay leaves with
1	ds	Vinegar or lemon juice
		Peppercorns, whole, to
		Taste
1	cn	Whole-berry cranberry sauce
1	c	Beef broth

Oven at 325.

Brown meat on both sides (starting with fat side down). Salt and pepper. Remove meat from kettle and put half the onions in the bottom. Replace meat. Add rest of onions. Add wine, bay leaves, and peppercorns. Bake covered for 2 - 3 hr or until just tender. Remove meat from pan and cool.

Strain and defat juices. Mix juices with cranberry sauce and broth.

Slice meat thin on the diagonal. Place meat in casserole and top with sauce. Cover and heat at 275 for 1 hr.

Arrange meat on a platter. Drizzle with sauce. Pass rest of sauce separately.

North Shore Community Newspapers Holiday Gift Guide, 11/23/95, adapted From: Michael Loo

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