Make this tender brisket a day ahead.

2	large	onions, sliced
1-1/4	tsp.	salt
3/4	tsp.	pepper
3/4	tsp.	rosemary, crumbled
1/4	tsp.	cayenne pepper
1	boneless	beef brisket about 4 lbs.
1/4	C	dry red wine
1/2	C	beef stock
1/2	C	thawed cranberry cocktail concentrate
1/4	C	flour
1/4	C	soy sauce
4	large cloves	garlic, minced

Place onions in large roasting pan. In small bowl, combine salt, pepper, rosemary and cayenne pepper; rub over both sides of brisket. Place brisket on onions, fat side up.

In separate bowl, stir together wine, stock, cranberry concentrate, flour, soy sauce and garlic; pour over brisket. Cover with foil and refrigerate for at least 12 hours or for up to 24 hours.

Bake in 325F oven, basting every 30 minutes, until brisket is falling apart tender about 4 hours. Uncover and let stand at room tempeerature for 30 minutes; refrigerate until cold. Cover and refrigerate for at least 12 hours or for up to 24 hours.

Remove brisket from pan; slice thinly across the grain. Skim fat from surface of gravy; arrange slices over gravy. Cover with foil and reheat in 325F oven until piping hot, about 1 hour.

Makes 10 servings.