One 14-ounce can of whole-berry cranberry sauce

One 12-ounce bottle of chili sauce

dash Worcestershire sauce

5 pounds Kosher beef brisket

seasoned salt, to taste (such as Lawry’s)

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the cranberry sauce, chili sauce, and a dash of Worcestershire sauce; set aside.

Place the brisket in a roasting pan. Fill with 1/4-inch water. Season the brisket with seasoned salt. Bake, uncovered, for 30 minutes.

Remove the brisket from the oven and pour the cranberry mixture over the top. Cover the pan tightly with foil. Reduce the oven temperature to 325 degrees, and bake for 4 hours.

Remove the brisket from the oven, slice the beef against the grain, and put it back in its juices. Refrigerate overnight (important step!)

Reheat, covered, at 350 degrees F. for 45 to 60 minutes.