Brisket with Cranberry Gravy
Light & Tasty
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With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. “The meat and gravy are great for sandwiches and leftovers the next day,” Noelle LaBrecque relates from Round Rock, Texas.
SERVINGS: 12
CATEGORY: Low Sodium
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 5-1/2 hours
Ingredients:
- 1 medium onion, sliced
- 1 fresh beef brisket (3 pounds), halved
- 1 can (16 ounces) jellied cranberry sauce
- 1/2 cup cranberry juice concentrate
- 2 tablespoons cornstarch
- 1/4 cup water
Directions:
Place onion in a 5-qt. slow cooker; top with brisket. Combine the cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat.
In a small saucepan, combine cornstarch and water until smooth; stir in the cooking juices. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy. Yield: 12 servings.