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 brisket. Use jellied sauce instead of whole berry sauce if you like. —Nina Hall, Spokane, Washington
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
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
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2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Nov. 24, 2014

"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!"

MY REVIEW
Reviewed Nov. 24, 2014

"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."

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"

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