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Cranberry Brisket with Horseradish Mashed Potatoes

The sweet and savory brisket is a great compliment to the zesty potatoes in this recipe. The rich color of the meat makes it an elegant holiday option.—Rachelle Schaefer, Studio City, California
  • Total Time
    Prep: 20 min. Bake: 3 hours
  • Makes
    8 servings (1-2/3 cups gravy)


  • 1 fresh beef brisket (3 to 4 pounds)
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (12 ounces) ginger ale
  • 1/2 cup dried cranberries
  • 1 envelope onion soup mix
  • 8 medium potatoes, peeled and quartered
  • 1/3 cup milk
  • 1/4 cup butter, cubed
  • 2 tablespoons prepared horseradish


  • Place brisket in a greased 13-in. x 9-in. baking dish. Combine the cranberry sauce, ginger ale, cranberries and soup mix; pour over meat. Cover and bake at 375° for 2 hours.
  • Uncover; bake 1 hour longer or until meat is tender, basting occasionally. Meanwhile, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Drain potatoes; mash with milk, butter and horseradish. Let brisket stand for 5 minutes; thinly slice across the grain. Serve with cooking juices and mashed potatoes.
Nutrition Facts
1 each: 558 calories, 14g fat (7g saturated fat), 88mg cholesterol, 448mg sodium, 70g carbohydrate (25g sugars, 5g fiber), 40g protein.

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  • seansarahs
    Jan 23, 2011

    The only Briskit I had ever eaten was smoked and slightly tough. We tried out this recipe for Easter 2010 and it was a hit! The meat was so tender it fell apart. The flavor from the cranberry was slightly sweet, the onion soup mix kept it from being too sweet, and the horseradish mashed potatoes were the perfect pairing Our guests thought they were eating something really fancy. The briskit went over so well, we repeated it at Thanksgiving 2010. A winner!