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1
Heat the oven to 350 degrees F. Rinse brisket and pat dry with paper towels.
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2
Season liberally on both sides with Janes Krazy Mixed-Up Salt and set aside.
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3
Spray a medium frying pan with nonstick cooking spray and heat over medium heat.
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4
Add onion and a pinch of paprika, cook until softened, and set aside.
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5
Heat a large heavy-bottomed frying pan or cast iron skillet over medium-high heat.
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6
When its hot, add brisket and brown thoroughly on both sides.
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7
Transfer brisket to a large piece of heavy-duty aluminum foil.
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8
Sprinkle onion soup mix over top and add reserved onions, jellied cranberry sauce, and tomato paste.
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9
Fill the now-empty tomato paste can with water and add it to the dish.
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10
Wrap the brisket tightly with more heavy-duty aluminum foil and place it in a large aluminum pan or 13-by-9-inch baking dish.
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11
Bake the brisket until cooked through, about 1 to 2 hours.
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12
Remove from the oven and let rest for 10 minutes, then thinly slice.
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13
(You can now place the brisket and cooking juices in an airtight container and refrigerate for up to 2 days or freeze for up to 1 month.)
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14
When ready to serve, remove the meat from the sauce with a slotted spoon and reserve.
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15
Place the sauce in a saucepan, add wine (if using), and bring to a boil.
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16
Reduce sauce until slightly thickened, add meat, and cook until just heated through.
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17
Serve with a green salad and creamed horseradish sauce.
