Cranberry Beef Brisket Recipe

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"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.

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  • 10-12 Servings
  • Prep: 15 min. Bake: 3-4 hours

Ingredients

  • 1 beef brisket (4 to 5 pounds)
  • 2 tablespoons vegetable oil
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup beef broth
  • 1/2 cup red wine or additional beef broth
  • 1 envelope onion soup mix

Directions

  • In a large skillet, brown beef in oil on both sides. Transfer to a greased roasting pan. In a bowl, combine the remaining ingredients; pour over beef. Cover and bake at 350° for 3-4 hours or until meat is tender. Strain cooking juices if desired to serve with meat. Yield: 10-12 servings.

Leftover: Tomato and Beef Soup

Nutrition Facts: 1 serving (8 ounces) equals 371 calories, 21 g fat (8 g saturated fat), 90 mg cholesterol, 312 mg sodium, 16 g carbohydrate, 1 g fiber, 26 g protein.

Cranberry Beef Brisket published in Quick Cooking November/December 2002, p16

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