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Berry Nice Brisket

Berry Nice Brisket
Cranberry juice and cranberry sauce make this brisket tender and tasty.—Carol Hunihan, Alamosa, Colorado
10-12 ServingsPrep: 15 min. Bake: 3 hours + standing

Ingredients

  • 1/4 cup all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup cranberry juice
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 large onion, thinly sliced
  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine flour and broth until smooth. Stir in the
  • cranberry sauce, cranberry juice, garlic and rosemary. Pour into a
  • large roasting pan. Top with onion slices. Season the brisket with
  • salt and pepper.
  • Place fat side up in the pan. Cover and bake at 350° for 3 to
  • 3-1/2 hours or until meat is tender, basting occasionally.
  • Remove brisket to a serving platter and let stand for 15 minutes.
  • Thinly slice meat across the grain; serve with onion and pan juices.
  • Yield: 10-12 servings.
Nutrition Facts: 3 ounces equals 219 calories,
© Taste of Home 2013

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Berry Nice Brisket (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 48 mg cholesterol, 298 mg sodium, 18 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013