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Cranberry Beef Brisket Recipe

"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.

This recipe is:

Diabetic Friendly

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Cranberry Beef Brisket Recipe

Prep: 15 min. Bake: 3-4 hours

Yield: 10-12 Servings

15 180 195

Ingredients

1 beef brisket (4 to 5 pounds)
2 tablespoons canola 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 small 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.

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

Leftover: Tomato and Beef Soup

Nutritional Facts 8 ounces equals 273 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 301 mg sodium, 14 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Cranberry Beef Brisket

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(1-1) of 1 reviews

Reviewed on Aug. 15, 2010 by ssstome

This is very good and so easy to make! Flavor combination seems odd when looking at the recipe but it all comes together incredibly well. I don't care for cranberry sauce by itself but having it cooked like this it came out wonderful!