Source: Smucker's

Slow cooked marinated beef and vegetables seasoned with tarragon.

Servings

4 lb whole lean beef brisket
1 oz onion soup mix
12.75 oz Smucker's® Sugar Free Concord Grape Jam
12 oz Crosse & Blackwell Seafood Cocktail Sauce
2 tbsp salted butter
16 oz frozen white pearl onions , defrosted
2 tbsp fresh tarragon , chopped

1 Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6-inches beyond pan on either side. Spray with nonstick cooking spray. Place the brisket fat-side down in middle of the foil.
2 Combine dry onion soup mix with jam and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture.
3 Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage).
4 In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; sauté onions and mushrooms for 5-8 minutes or until light golden brown.
5 Remove brisket from pan; pour off juices skimming, the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into ¼ inch thick slices. Return meat to roaster.
6 Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.