Sandy's Brisket

18 oz can whole cranberry sauce
5-6 oz bottled horseradish
1 cup beef broth
1/2 dry red wine
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 (4-5 lb) brisket (bottom round or rump, trimmed off fat)
3-4 tablespoon flour seasoned with salt and pepper
3 tablespoon vegetable oil

1)In a bowl, combine cranberry sauce, horseradish, broth, wine, cinnaom and cloves. Set aside

2) Heat oil in a pot large enough to hold the meat. Dredge meat in flour and brown in oil about 3-5 minutes on each side over medium-high. Remove meat from pot and pour off fat.

3) Add cranberry sauce mixture and return meat to pot, bring to a boil. Reduce heat to simmer for about 2 to 2.5 hours or until meat is tender

6-8 servings.