Slow-Cooking is the Secret to this Brisket

Photo by Israel Albornoz on Unsplash

Just because you have a tough piece of meat, doesn’t mean you can’t make it fall apart. Brisket is notorious for being on the firmer side, but all you need is a bit of patience to make it totally tasty.


  • 5-6 pounds brisket
  • 3 medium onions
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 ½ cups chili sauce 
  • 2 cans cranberry sauce 
  • 1 ½ cups red wine
  • 1 tablespoon apple cider vinegar
  • 1 cup brown sugar
  • Salt and pepper


  1. Pre-heat the oven to 375°F. 
  2. In large pan, sauté sliced onions and garlic in oil until browned, and then remove from the pan. 
  3. Season the brisket with salt and pepper, and sear in the same pan used for the onions and garlic. 
  4. Once seared on all sides, add the onions and garlic under the brisket.
  5. Add in chili sauce, cranberry sauce, wine, and vinegar.
  6. Sprinkle the top of the brisket with brown sugar and cover tightly with aluminum foil. 
  7. Bake for 3.5 hours, until the meat is falling apart.