- Remove Brisket from the fridge 30 minutes before you’re ready to cook. Combine salt, pepper, dried thyme, rosemary, garlic powder, and onion powder in a small bowl. Rub olive oil on the Brisket, then season generously. Let rest and come to room temp for 30 minutes.
- Slice the onion in half. Died one half of the onion, and thinly slice the other half.
- Heat a saucepan over medium heat. Add olive oil and swirl to coat. Next, add the diced onions, shallot, and garlic cloves. Cook for 5 minutes, then add cranberry, Worcestershire sauce, and Guinness. Stir to combine and cook for 10 minutes.
- Preheat oven to 250F
- Pour half the saucepan into the roasting pan. Add sliced onions and place brisket fat side down on top. Pour the remaining sauce over the top of the brisket.
- Surround the sides of the brisket with potatoes, dried cranberries, and fresh thyme and rosemary. Cover with foil.
- Place into the oven on the center rack and bake for 4 hours.
- Slice the Brisket and serve with potatoes and sauce.
- Enjoy!
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