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Cranberry Beef Brisket Recipe

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"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.
TOTAL TIME: Prep: 15 min. Bake: 3-4 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 3-4 hours
MAKES: 10-12 servings

Ingredients

  • 1 beef brisket (4 to 5 pounds)
  • 2 tablespoons canola oil
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup beef broth
  • 1/2 cup red wine or additional beef broth
  • 1 envelope onion soup mix

Nutritional Facts

8 ounces equals 273 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 301 mg sodium, 14 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Directions

  1. In a large skillet, brown beef in oil on both sides. Transfer to a greased roasting pan. In a small bowl, combine the remaining ingredients; pour over beef.
  2. Cover and bake at 350° for 3-4 hours or until meat is tender. Strain cooking juices if desired to serve with meat. Yield: 10-12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Cranberry Beef Brisket in Quick Cooking November/December 2002, p16

Nutritional Facts

8 ounces equals 273 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 301 mg sodium, 14 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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

Reviews for Cranberry Beef Brisket(1)

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MY REVIEW
Reviewed Aug. 15, 2010

This is very good and so easy to make! Flavor combination seems odd when looking at the recipe but it all comes together incredibly well. I don't care for cranberry sauce by itself but having it cooked like this it came out wonderful!

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