Categories: Beef main dish

Ingredients

• One 5 lb. beef brisket
• One 15 oz. bottle Italian salad dressing
• 1 cup firmly packed brown sugar
• 1 cup bottled barbecue sauce
• 1 cup fresh cranberries or whole cranberry sauce
• Watercress or fresh parsley sprigs, for garnish

Directions

1. Place the brisket in a large baking dish, add the salad dressing, and turn to coat. Cover with plastic and marinate in the refrigerator for 3 to 4 hours, turning several times.

2. Preheat the oven to 300 degrees.

3. Remove the brisket from the marinade; discard the marinade. Wrap the brisket tightly in foil and place in a clean baking dish. Bake for 3 1/2 hours.

4. Open up the foil and bake the brisket for 30 minutes more. Remove the brisket from the foil, reserving the juices. Place the brisket and the juices in a baking dish. Cover with plastic and refrigerate for 24 hours.

5. Preheat the oven to 300 degrees. Transfer the brisket to a cutting board. Drain the juices into a saucepan and add the sugar and barbecue sauce. Heat, over medium heat, stirring, until the sugar has dissolved.

6. Slice the brisket very thinly against the grain. Place the slice in a casserole and pour 1 cup of the sauce over them. Cover the casserole with a lid or tightly with foil and bake for 1 hour.

7. Meanwhile, add the cranberries to the sauce remaining in the saucepan. Heat the mixture until the cranberries are soft but not mushy. Remove the sauce from the heat and set side.

8. When the brisket is done, reheat the sauce. Arrange the meat on a serving platter and surround with watercress. Spoon the cranberry sauce over the brisket slices and serve.

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