Ingredients
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1
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1 - 2
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1
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1
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2
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Directions
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., 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., I really like the sweetness that the cranberry added to this. The brisket turned out very tender. 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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Steps
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1
Done
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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. |
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2
Done
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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 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. |
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3
Done
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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 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. |
