Recipe by Puppies777
I've shared this recipe with many friends and co-workers. The flavor is fantastic. You'd never know the main sauce ingredient is cranberry. Being from New England, I love cranberries. Not everyone does. If your family thinks they don't like cranberries use the jellied the first time so there are no tell-tale berries. The brisket comes out so tender. Add some baby carrots along with the roast; they are so sweet. The gravy it makes is fabulous on mashed potatoes. It couldn't be easier. A guaranteed winner.
Top Review by lnilg
This was terrific! The cranberry addition gave the juice a bit of a sweet taste which was a nice change from the norm. I forgot to add the 1/4 cup of water called for, but no problem because it makes enough of it's own juice; enough for a saucepan of gravy and a few cups more for pouring over the leftover meat to give it more flavor for for the next meal. I added carrots and brussel sprouts the last 90 minutes of the cooking time (I did 8 hours on Low;) would add maybe at the two hour mark next time as the carrots were not quite soft enough for my taste, though they were certainly done; just firm. Made mashed potatoes as well. This one is a keeper.
- 1 (4 lb) beef brisket
- 1 -2 tablespoon garlic powder
- 1 (15 ounce) can whole berry cranberry sauce (or jellied)
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 2 cups water
Directions See How It's Made
- To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
- To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes.
- To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.