"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.
Ingredients
- 2 tablespoons canola oil
- 1 fresh beef brisket (4 to 5 pounds)
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/2 cup beef broth
- 1/2 cup red wine or additional beef broth
- 1 envelope onion soup mix
Directions
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef.
- Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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