My Favorite Brisket
photo by Chef PotPie
- Ready In:
- 3hrs 5mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1814.36 g beef brisket
- 14.79-29.58 ml garlic powder
- 425.24 g can whole berry cranberry sauce (or jellied)
- 35.43 g envelope dry onion soup mix
- 473.18 ml water
directions
- 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.
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Reviews
-
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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RECIPE SUBMITTED BY
Puppies777
United States