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Brisket with Cranberry-Horseradish Gravy

Need a fix-it-and-forget-it entree for Christmas? Give this slow-cooker specialty a try. I like to serve it with boiled red potatoes.—Jeannie Mangan, Spokane, Washington
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    10 servings

Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground allspice
  • 1 fresh beef brisket (5 pounds)
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3/4 cup horseradish sauce
  • 2 teaspoons lemon juice
  • 1 bay leaf
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.
  • Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.
  • Cover and cook on low for 6-7 hours or until tender.
  • Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.
  • Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy.
Nutrition Facts
4 ounce-weight: 426 calories, 15g fat (4g saturated fat), 114mg cholesterol, 446mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 46g protein.

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