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Beef Brisket with Cranberry Gravy

 Beef Brisket with Cranberry Gravy
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.
12 ServingsPrep: 15 min. Cook: 5-1/2 hours


  • 1 medium onion, sliced
  • 1 fresh beef brisket (3 pounds), halved
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup thawed cranberry juice concentrate
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • Place onion in a 5-qt. slow cooker; top with brisket. Combine
  • 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. Place in a small saucepan and bring to a boil.
  • Combine cornstarch and cold water until smooth; gradually stir into
  • the pan. Cook and stir for 2 minutes or until thickened. Thinly
  • slice brisket across the grain; serve with gravy. Yield: 12
  • servings.
Nutritional Facts: 3 ounces cooked beef with 3 tablespoons gravy equals 225 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 46 mg sodium, 21 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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Beef Brisket with Cranberry Gravy (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.