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Cranberry Brisket with Horseradish Mashed Potatoes

 Cranberry Brisket with Horseradish Mashed Potatoes
The sweet and savory brisket is a great compliment to the zesty potatoes in this recipe. The rich color of the meat makes it an elegant holiday option.—Rachelle Schaefer, Studio City, California
8 ServingsPrep: 20 min. Bake: 3 hours

Ingredients

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (12 ounces) ginger ale
  • 1/2 cup dried cranberries
  • 1 envelope onion soup mix
  • 8 medium potatoes, peeled and quartered
  • 1/3 cup milk
  • 1/4 cup butter, cubed
  • 2 tablespoons prepared horseradish

Directions

  • Place brisket in a greased 13-in. x 9-in. baking dish. Combine the
  • cranberry sauce, ginger ale, cranberries and soup mix; pour over
  • meat. Cover and bake at 375° for 2 hours.
  • Uncover; bake 1 hour longer or until meat is tender, basting
  • occasionally. Meanwhile, place potatoes in a Dutch oven; cover with
  • water. Bring to a boil. Reduce heat; cover and cook for 15-20
  • minutes or until tender.
  • Drain potatoes; mash with milk, butter and horseradish. Let brisket
  • stand for 5 minutes; thinly slice across the grain. Serve with
  • cooking juices and mashed potatoes. Yield: 8 servings (1-2/3 cups
  • gravy).

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Cranberry Brisket with Horseradish Mashed Potatoes (continued)

Nutritional Facts: 1 serving equals 558 calories, 14 g fat (7 g saturated fat), 88 mg cholesterol, 448 mg sodium, 70 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.