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Cranberry Brisket with Horseradish Mashed Potatoes

Total Time

Prep: 20 min. Bake: 3 hours

Makes

8 servings (1-2/3 cups gravy)

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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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