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

Brisket with Cranberry Gravy Recipe

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.

Light-Bodied Red Wine

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

Reviews for Brisket with Cranberry Gravy

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
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2 Star
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1 Star
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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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