Brisket with Cranberry Gravy

Name: Brisket with Cranberry Gravy
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 servings.
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

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

Directions

Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket.
Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

Editor's Note

This is a fresh beef brisket, not corned beef.

Nutrition Facts

4 ounce-weight: 262 calories, 6g fat (2g saturated fat), 60mg cholesterol, 357mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Brisket with Cranberry Gravy in Taste of Home August/September 2005

Reviews

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Average Rating:

jmsterling1

Jun 6, 2018

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.
bakingmad

Mar 27, 2018

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.
lrtt

Dec 4, 2015

there must be something wrong with me. this was not enjoyed by my husband or me.
KristineChayes

Feb 24, 2015

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!
KristineChayes

Feb 24, 2015

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!
dinacrowell6

Feb 6, 2015

a true southern favorite and comfort food classic with a fall twist. Love the addition of cranberries.
dancingfool

Dec 6, 2014

This is the best brisket I've ever had! It was so easy too!
Phishstyx

Nov 24, 2014

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!
rebelwithoutaclue

Nov 24, 2014

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.
bjsilve0

Aug 6, 2013

Just plain wonderful.