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Brisket with Cranberry Gravy Recipe
Brisket with Cranberry Gravy Recipe photo by Taste of Home

Brisket with Cranberry Gravy Recipe

Read Reviews (7)
4.2 7
Publisher Photo
Cranberry sauce adds a pleasant sweetness to this slow-cooked version from Nina Hall of Citrus Heights, California. “Use jellied sauce instead of whole berry sauce if you like,” she suggests.
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 6-8 servings

Ingredients

  • 1 fresh beef brisket (2-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 1 tablespoon prepared mustard

Nutritional Facts

4 ounces equals 262 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 357 mg sodium, 21 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Directions

  1. Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket.
  2. Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket with Cranberry Gravy in Taste of Home August/September 2005, p 48

Nutritional Facts

4 ounces equals 262 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 357 mg sodium, 21 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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

Reviews for Brisket with Cranberry Gravy(7)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 6, 2013

Just plane wonderful.

MY REVIEW
Reviewed May. 10, 2011

This recipe is almost the same as I got from Campbell's kitchen, but cooked in dutch oven, very tasty.......

MY REVIEW
Reviewed Oct. 20, 2009

Very different but yummy

MY REVIEW
Reviewed Jul. 19, 2009

This is a definite KEEPER in our family. I made my own cranberry sauce, using Splenda as the sweetener. I added 1/2 teaspoon of pumpkin pie spice to the cranberry sauce to enhance the flavor. It was delicious. latinrose

MY REVIEW
Reviewed Jul. 19, 2009

This is one of my family's favorite recipes. Couldn't be easier. I've also used a "brown in" bag to make this recipe, and added potatos and carrots. Very Yummy!

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