Cranberry Onion Brisket

Prep Time:
15 minutes
Cook Time:
4 hours
Total Time:
4 1/2 hours
A word from the cook
This is not your ordinary brisket for Passover, it's the best! It almost tastes like BBQ brisket.

1 (4-5 pound) beef brisket ( I take off a lot of the fat)
1 bottle Catalina salad dressing
1 (1 ounce) envelope dry onion soup mix
1 can whole cranberries
2 large onions of your choice (I use Spanish, sliced thick to lay on bottom of roaster)

*I double this recipe if I'm serving a lot of people or 10-12 lbs of brisket. Remember it shrinks.


1. Preheat oven to 350 degrees

2. In a large roster, place thickly sliced onions over the whole bottom, place brisket ontop of sliced inions. The roaster should have a cover or use foil to cover tightly.

3. In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket and cover.

4. Cook for 3 to 4 hours, or until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn’t mean that you have overcooked it.

5. I uncover the brisket after a few hours to baste and check for tenderness. You don’t have to turn it over.

0 Notes