Doubtless more elaborate, foodie-friendly versions of this recipe exist, but—speaking strictly for myself—I stand with mouth agape in admiration for the breathtaking simplicity of this 60s-era version.
Mix well a 14-oz. can jellied cranberry sauce with a packet of Lipton Onion Soup Mix for each two pounds of untrimmed brisket. Places brisket in a lightly oiled baking pan, slather with the cranberry/onion soup mix and cook in a 275 oven an hour or so for each pound until meat is tender. Serve with onion rolls and red cabbage slaw.
