Beef Brisket

Instructions

1. In a small bowl, stir together paprika, black pepper, cayenne pepper and onion soup and dip mix. Rub generously all over brisket. Wrap and refrigerate at least 3 hours or up to overnight. Transfer brisket to a counter and let come to room temperature before roasting.
2. Preheat oven to 300 degrees. Grease a shallow roasting pan with cooking spray. Spread half of the cranberries and onion in pan; top with brisket. Scatter remaining cranberries and onion over brisket.
3. Pour water, wine and lemon juice over brisket; sprinkle liquid with garlic powder and allspice. Cover with heavy-duty foil or a tight-fitting lid. Bake until meat is fork-tender and internal temperature reaches 185 degrees, about 3 hours.
4. Remove brisket from oven. Strain liquid into a medium saucepan over medium-low heat; cook, skimming off fat every few minutes, until thickened, about 10 minutes.
5. Transfer brisket to a cutting board and trim off any fat remaining on the outside. Cut meat across the grain into 1/4-inch slices and arrange on a platter. Drizzle with about half of the cranberry-onion sauce. Garnish with parsley and lemon slices; serve with remaining sauce.