Brisket with Cranberry Gravy
Cranberry sauce adds a pleasant sweetness to this slow-cooked brisket. Use jellied sauce instead of whole berry sauce if you like. —Nina Hall, Spokane, Washington
Ingredients
- 1 fresh beef brisket (2-1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 1 tablespoon prepared mustard
Reviews
Absolutely delicious. Our family new favoite dinner. Not only delicious but so easy to make. The brisket fell of the bone it was so very tender.
Since this was the first time I've made beef brisket, I really wanted to like this recipe, but now wish I had chosen a different one for my first time out. This one didn't work for me at all. The flavors didn't seem to come together and the meat was on the tough side. It seems several reviewers added a package of onion soup mix, something we find way too salty for our taste. I won't make this again.
there must be something wrong with me. this was not enjoyed by my husband or me.
I made this recipe for dinner tonight and my family loved it. I omitted the salt, pepper and chopped onion and used a packet of dry onion soup mix instead. I also used jellied cranberry sauce, my husband's preference. Quick to assemble, delicious and tender when done! Great recipe!
I made this recipe for dinner tonight and my family loved it. I omitted the salt, pepper and chopped onion and used a packet on dry onion soup mix instead. I also used jellied cranberry sauce, my husband's preference. Quick to assemble, delicious and tender when done! Great recipe!
a true southern favorite and comfort food classic with a fall twist. Love the addition of cranberries.
No comment left
This is the best brisket I've ever had! It was so easy too!
After Thxg, I had cranberry, but no one wanted another turkey sandwich; I found this recipe, so I got some "London broil" beef (no idea what the cut was), browned the meat & onions, used pressure cooker for 15 minutes (that's my taste: don't like "fall apart" meat). I'd added a pinch of pepper flakes and a splash of sweet-ish red wine (hostess gift that no one liked).The sauce nicely complemented the strong meat taste. I NEVER make beef, so not only was everyone surprised at the dish, but really happy that it turned out truly tasty. Leftovers made wonderful lettuce wraps and pretty good "rolls". (I'll put pretty much anything inside bread or biscuit dough).I just bought an extra bag of cranberries, just to make sure I can make this again. Will try with a nice wine and fruity salsa instead of tomato, or maybe some orange slices.Really like that the recipe is basic, so cook can add his/her own flavor preferences. GJ, ToH!
I used this over a fresh picnic ham that had been smoked low and slow for 7-8 hrs. I transferred, after letting it rest, to a 500 degree oven for 20 min, turning every 5 min, to crisp up that layer of fan. If you like Boston Butt, you will like a fresh picnic ham. The sauce really, really was great over this roast.