Nanny's Famous Brisket

I must admit that this recipe has somewhat evolved over the years from Nanny's original, and isn't that what recipes are supposed to do!

Kosher Brisket approx.4 lbs I use first cut brisket for less fat content, but some prefer more fat and use second cut or a whole which contains both first and second.
Onion soup mix or as an alternative I use cumin,onion powder and other spices and/or ketchup as well
Chopped (lots of ) garlic , paprika and flour
1/2-3/4 cup Manischewitz sweet wine (this is the only time that I will consume this sweet wine)
You can add 1/2 cup whole cranberry sauce
Another alternative is to add a bottle of kosher barbecue sauce, especially at Passover , as there are great sauces that are Kosher for Passover

First rub the garlic into the meat. Dust the meat with paprika and flour (or matzoh meal at Passover).
Heat a little oil in a roasting pan, then braise the meat on both sides on a low to medium flame.
If you're using onion soup or other spices, sprinkle them on the meat.
Add one cup of water and the red wine to the pan.
Remove from the heat. I sometimes squirt some ketchup on the meat as well. But if you are using a bottle of barbecue sauce you can eliminate the onion soup and water and ketchup.
Add the cranberry sauce
Cover the pan tightly
My oven has a convection roast setting which I use at 300 degrees, for approx 2 1/2-3 hours depending on the thickness of your meat. It should feel tender when you put a fork through it.
You can add some cut up carrots and potatoes for the last hour or until soft.
Allow meat to cool completely before attempting to slice. Slice the meat against the grain and on an angle.Return to the pan with the gravy and enjoy