1.Preheat your oven to 350 degrees.
2.Rinse the brisket in cold water, place in baking pan. ( I use the large, deep aluminum pans. I just throw them away when I’m done)
3.In a glass bowl, mix the soup mix, cranberries, and beef broth.
4.Pour mixture over brisket, lay the onion over or on the side of brisket then cover tightly with tin foil and bake for about 2 hours.
5.Take out and mix the sauce around and over the brisket. If the liquid is not thick like a gravy, take a measuring cup add the cold water and whisk in the cornstarch. Pour around the liquid in the pan and kind of whisk it in so you don’t see white from the cornstarch.
6.Place back in the oven for another 15 to 20 minutes until the liquid boils.
7.Take out of the oven, uncover and let the brisket sit about 12 to 15 minutes. It should look like it’s going to fall apart.
8.That’s how you know you have a perfect brisket with delicious gravy. Slice and enjoy with your choice of potatoes, rice or butter noodles (our favorite)
9.These amounts are for up to a 5 pound brisket, if you want to make a larger brisket, I suggest using two of the same size and doubling the other ingredients. Enjoy!