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

Brisket with Cranberry-Horseradish Gravy Recipe

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Need a fix-it-and-forget-it entree for Christmas? Give this slow-cooker specialty a try. I like to serve it with boiled red potatoes.—Jeannie Mangan, Spokane, Washington
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 10 servings

Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground allspice
  • 1 fresh beef brisket (5 pounds)
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3/4 cup horseradish sauce
  • 2 teaspoons lemon juice
  • 1 bay leaf
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Nutritional Facts

4 ounces cooked meat with 1/2 cup sauce equals 426 calories, 15 g fat (4 g saturated fat), 114 mg cholesterol, 446 mg sodium, 21 g carbohydrate, 1 g fiber, 46 g protein.

Directions

  1. Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.
  2. Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.
  3. Cover and cook on low for 6-7 hours or until tender.
  4. Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.
  5. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy. Yield: 10 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket with Cranberry-Horseradish Gravy in Taste of Home Christmas Annual Annual 2009, p61

Nutritional Facts

4 ounces cooked meat with 1/2 cup sauce equals 426 calories, 15 g fat (4 g saturated fat), 114 mg cholesterol, 446 mg sodium, 21 g carbohydrate, 1 g fiber, 46 g protein.

Light-Bodied Red Wine

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

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Reviewed Apr. 9, 2012

"Delicious! Slightly sweet, slightly tangy. I had many compliments on this dish and it was way-easy to make!"

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