Preheat oven to 325°.

Place 1 Tbsp of oil in a large fry pan with the beef brisket. Turn on medium to high heat.

Sprinkle the top of the beef brisket with a little rosemary, salt and pepper. Cover and sear for 2-3 minutes on each side. Once done searing remove from heat and set aside.

Chop the onion and carrots, and peel garlic. Set aside.

In a medium fry pan add the other Tbsp of olive oil. Place onion and garlic in pan, and fry on medium heat until they are slightly browned.

Place beef brisket in a Le Cruset rectangular baking dish with cover.

Add in the cider and wine.

Take the 1 Tbsp of Better than Bouillon (Roast Beef Flavor) and spread it on top of the brisket.

Add the remainder of the ingredients: carrots, brown onions & garlic, cranberries, spices and orange zest.

Bake covered for 2 and a half hours at 325°.

Remove from oven after the 2 and a half hours and uncover and let cool for a few minutes before cutting.

Cut in desired thickness strips and set aside.

Take a medium to large pot and fill halfway with hot water. Add in the potatoes that are cut into pieces.

Cover the pot and let boil until the potatoes are soft. (To test use a fork and see if it slides through the potato easily.)

While the potatoes are boiling add the remainder of the ingredients into a mixing bowl.

Once the potatoes are done, drain and add into the mixing bowl. Use either a hand mixer or mixer and turn on low. Once all ingredients are combined and the potatoes are broken down turn on a medium speed and let them whip up a bit.

Place a large scoop full of the mashed potatoes in the center of each plate. Top with 2 slices of the beef brisket and top with the onion, carrot and cranberry mixture that baked with the brisket.

Enjoy!