Brisket with Cranberry Gravy Recipe
- 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
- 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.
4 ounce-weight: 262 calories, 6g fat (2g saturated fat), 60mg cholesterol, 357mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 30g protein Diabetic Exchanges:1 starch, 4 lean meat
Reviews for Brisket with Cranberry Gravy
"there must be something wrong with me. this was not enjoyed by my husband or me."
"I made this recipe for dinner tonight and my family loved it. I omitted the salt, pepper and chopped onion and used a packet of dry onion soup mix instead. I also used jellied cranberry sauce, my husband's preference. Quick to assemble, delicious and tender when done! Great recipe!"
"I made this recipe for dinner tonight and my family loved it. I omitted the salt, pepper and chopped onion and used a packet on dry onion soup mix instead. I also used jellied cranberry sauce, my husband's preference. Quick to assemble, delicious and tender when done! Great recipe!"
"a true southern favorite and comfort food classic with a fall twist. Love the addition of cranberries."
"This is the best brisket I've ever had! It was so easy too!"
"After Thxg, I had cranberry, but no one wanted another turkey sandwich; I found this recipe, so I got some "London broil" beef (no idea what the cut was), browned the meat & onions, used pressure cooker for 15 minutes (that's my taste: don't like "fall apart" meat). I'd added a pinch of pepper flakes and a splash of sweet-ish red wine (hostess gift that no one liked).The sauce nicely complemented the strong meat taste. I NEVER make beef, so not only was everyone surprised at the dish, but really happy that it turned out truly tasty. Leftovers made wonderful lettuce wraps and pretty good "rolls". (I'll put pretty much anything inside bread or biscuit dough).I just bought an extra bag of cranberries, just to make sure I can make this again. Will try with a nice wine and fruity salsa instead of tomato, or maybe some orange slices.Really like that the recipe is basic, so cook can add his/her own flavor preferences. GJ, ToH!"
"I used this over a fresh picnic ham that had been smoked low and slow for 7-8 hrs. I transferred, after letting it rest, to a 500 degree oven for 20 min, turning every 5 min, to crisp up that layer of fan. If you like Boston Butt, you will like a fresh picnic ham. The sauce really, really was great over this roast."
"Just plane wonderful."
"This recipe is almost the same as I got from Campbell's kitchen, but cooked in dutch oven, very tasty......."
"Very different but yummy"
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"
"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!"
"Great easy dish. Just made mashed potatoes (to go with the gravy) vegetables and rolls."
"YUM!!!!! This is a very tasty and EASY recipe. I used a 2.5 pound roast instead, it was leaner meat but came out so tender. I did use by accident "no salt added" tomato sauce, so it tasted just a bit too sweet for my palate. To fix it, I added 1/2 a packet of lipton' beefy onion soup mix."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.