• In a medium sized pot combine the contents of the onion soup packet, the can of cranberry sauce, horseradish, dill and red wine and marinate brisket. Cover, and refrigerate overnight.
• preheat oven to 325 degrees
• In a deep, frying pan heat the olive or vegetable oil. Add the onions and garlic and sauté for about a minute until onions become translucent. Remove the brisket from the marinade and sear the brisket on all sides and create a nice brown carmelization. Remove brisket and place into an oven safe deep pan.
• Add cup water to the frying pan to deglaze. Then place the liquid and the marinade into the oven pan with the brisket. Cook at 325 for 3-4 hours.
• Remove from pan and let it rest on a plate for 15 minutes. Slice across the grain.
• Use the braising liquid to make a reduction (let sit in pan, simmering uncovered until it thickens and loses volume) or gravy (add flour and stir- then let simmer, covered for about 10 minutes stirring occasionally).

Using a Crockpot

• In a deep, coverable frying pan or dutch oven, heat the olive or vegetable oil. Add the onions and garlic and sauté for about a minute until onions become translucent. Remove the brisket from the marinade and sear the brisket on all sides and create a nice brown carmelization. Place the brisket in the crockpot with the onions and garlic and place setting on low or use a 6-8 hour setting. About 2 hours into cooking process, taste and adjust for salt content. Continue on to instruction 3 above.