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5 pound (2.5 kilo) beef brisket
4 onions, sliced into rings
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup boiling water
1 cup red wine
2 tablespoons honey
16 ounce can whole berry cranberry sauce
2 tablespoons onion soup mix

1. Rub both sides of the brisket with garlic powder and onion powder.
2. In a low pot, sautee the onions in the olive oil. Keep stirring the onions to keep them from sticking.
3. When the onions start to brown, add the brisket to the pot. Brown the brisket on both sides on a medium flame.
4. Add the boiling water, wine, honey, cranberry sauce and onion soup mix. Stir to dissolve the soup mix. Cover the pot and reduce flame to simmer. Cook for 2 1/2 – 3 hours, until tender. Check during the cooking, and add more liquid if necessary (equal amounts of boiling water and red wine.)
5. Take the meat out of the pot and let cool completely.
6. For a thicker gravy, whisk in 1 tablespoon flour before returning the meat to the pot.
7. When the meat is completely cool, cut the meat against the grain and return to the pot. Reheat to serve.

Serves 8.