My Favorite Brisket

"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."
 
Download
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:
3hrs 5mins
Ingredients:
5
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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!
     
  3. This was so good. I made it for our church valentine dinner and everyone raved. Thanks!
     
  4. Very good recipe! My family loved it and I did not mention the ingredients! Thanks for the recipe.
     
  5. This was very, very good!! The gravy was deliciously sweet. Nice change from the ordinary. Will be making again!! Thanx!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes