Beef Brisket with Cranberry Gravy Recipe

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Beef Brisket with Cranberry Gravy Recipe
Beef Brisket with Cranberry Gravy Recipe photo by Taste of Home
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Beef Brisket with Cranberry Gravy Recipe

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With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. “The meat and gravy are great for sandwiches and leftovers the next day,” Noelle LaBrecque relates from Round Rock, Texas.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 5-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 5-1/2 hours

Ingredients

  • 1 medium onion, sliced
  • 1 fresh beef brisket (3 pounds), halved
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup thawed cranberry juice concentrate
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

Place onion in a 5-qt. slow cooker; top with brisket. Combine cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat. Place in a small saucepan and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket with Cranberry Gravy in Light & Tasty October/November 2006, p21

Nutritional Facts

3 ounce-weight: 225 calories, 5g fat (2g saturated fat), 48mg cholesterol, 46mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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  • 1 medium onion, sliced
  • 1 fresh beef brisket (3 pounds), halved
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup thawed cranberry juice concentrate
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  1. Place onion in a 5-qt. slow cooker; top with brisket. Combine cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
  2. Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat. Place in a small saucepan and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket with Cranberry Gravy in Light & Tasty October/November 2006, p21

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Reviews forBeef Brisket with Cranberry Gravy

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cgormley54 User ID: 3606794 95109
Reviewed Dec. 18, 2011

"Made it for our progressive dinner. Was wonderful and so easy to prepare. Gave us more time to visit and not worry about the main course. Very very tasty."

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RobMarsh_Jax User ID: 5514045 95107
Reviewed Mar. 12, 2011

"I had a hard time finding the the concentrate so I used a cranberry blend"

MY REVIEW
MysteryLover User ID: 3562835 76814
Reviewed Jan. 9, 2009

"This is a great recipe. The flavor is excellent. It is easy to make and reasonable."

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