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Brisket with Cranberry-Horseradish Gravy

 Brisket with Cranberry-Horseradish Gravy
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
10 ServingsPrep: 15 min. Cook: 6 hours


  • 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


  • Combine the onion powder, salt, pepper and allspice; rub over
  • brisket. Cut brisket in half; place in a 5-qt. slow cooker.
  • Combine the cranberry sauce, horseradish, lemon juice and bay leaf;
  • pour over beef.
  • Cover and cook on low for 6-7 hours or until tender.
  • Remove brisket and keep warm. Strain cooking juices; discard bay
  • leaf. Transfer 3 cups cooking juices to a small saucepan.
  • Combine cornstarch and cold water until smooth; stir into juices.

2 of 2

Brisket with Cranberry-Horseradish Gravy (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.