Brisket with Cranberry-Horseradish Gravy Recipe

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Need a fix-it-and-forget-it entree for Christmas? Give this slow-cooker specialty a try. I like to serve it with boiled red potatoes.—Jeannie Mangan, Spokane, Washington

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Brisket with Cranberry-Horseradish Gravy Recipe

Prep: 15 min. Cook: 6 hours

Yield: 10 Servings

15 360 375

Ingredients

1 teaspoon onion powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon ground allspice
1 fresh beef brisket (5 pounds)
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup horseradish sauce
2 teaspoons lemon juice
1 bay leaf
3 tablespoons cornstarch
1/4 cup cold water

Directions

Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.
Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.
Cover and cook on low for 6-7 hours or until tender.
Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.
Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy. Yield: 10 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 4 ounces cooked meat with 1/2 cup sauce equals 426 calories, 15 g fat (4 g saturated fat), 114 mg cholesterol, 446 mg sodium, 21 g carbohydrate, 1 g fiber, 46 g protein.

Originally published as Brisket with Cranberry-Horseradish Gravy in Taste of Home Christmas Annual Annual 2009, p61