Step 1

Sprinkle the brisket with salt and pepper and put it in a large slow cooker.

Step 2

Evenly sprinkle one packet of Lipton Onion Soup over the brisket.

Step 3

Cut the cranberry sauce into chunks and add to the ingredients in the slow cooker.

Step 4

Cook on low for 8 hours. The brisket should be fork tender or falling apart.

Step 5

Remove to a plate. When it is cool, wrap it tightly in foil and put it in the frig.

Step 6

Put the liquid in a tight-fitting container in the fridge.

Step 7

When you are ready to serve the beef brisket, slice it cold against the grain and arrange it in an oven-proof dish. Take the solidified excess fat off the juice and pour the liquid over the beef. Cover with foil.

Step 8

Heat it in a 350° oven until hot and bubbly. Serve.