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    You are in: Home / Recipes / My Favorite Brisket Recipe
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    My Favorite Brisket

    My Favorite Brisket. Photo by Chef PotPie

    1/1 Photo of My Favorite Brisket

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    Puppies777's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on February 25, 2010


      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.

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    • on January 24, 2010


    • on March 02, 2009


      I really like the sweetness that the cranberry added to this. The brisket turned out very tender. I used my crockpot and cooked it on high for about 7 hours. I also added some sliced carrots for the last 1-1/2 hours. I will be making this again. Merci!

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    Read All Reviews (8)


    Nutritional Facts for My Favorite Brisket

    Serving Size: 1 (345 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1073.8
    Calories from Fat 726
    Total Fat 80.6 g
    Saturated Fat 32.3 g
    Cholesterol 221.0 mg
    Sodium 690.5 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 1.2 g
    Sugars 28.5 g
    Protein 52.0 g

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