Beef Brisket With Cranberry Gravy Recipes

BRISKET WITH CRANBERRY GRAVY

Steps:

• Trim excess fat from beef. Rub surface of beef with salt and pepper. Place beef in 4- to 6-quart slow cooker. Mix remaining ingredients; pour over beef.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• Cut beef across grain into thin slices. Skim fat from cranberry sauce in cooker if desired; serve with beef.

EASY CROCK POT CRANBERRY BRISKET WITH GRAVY

Steps:

• Season the brisket with salt and pepper all over and place in the crock pot (you can brown the brisket in oil first if desired).
• Sprinkle the onions on top and around the brisket.
• In a bowl mix together all remaining ingredients and then pour over the brisket.
• Cook on low for 8-10 hours or until brisket is tender, turning the brisket over halfway through and season sauce with salt and pepper.
• Remove the brisket to a carving board, cover and let rest for 15 minutes.
• Slice the brisket across the grain into thin slices.
• Skim off any fat from the sauce in the crock pot and serve with beef.
• Delicious!

CRANBERRY BEEF BRISKET

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.

BEEF BRISKET CRANBERRY SAUCE GRAVY RECIPE

Steps:

• PLACE BEEF BRISKET, FAT SIDE UP IN A 9X13" BAKING PAN. SPRINKLE ONION SOUP MIX ON TOP OF BEEF, POUR TOMATO SOUP AND CRANBERRY SAUCE OVER BEEF. SALT & PEPPER Cover tightly with foil. When this is done cooking, you must cut the meat AGAINST the grain, then it will be so tender it melts in your mouth! BAKE AT 325 DEGREES FOR 3 1/2 HOURS.

BRISKET IN A BAG

Steps:

• Preheat oven to 325°. Place 1 tablespoon flour in oven bag; shake to coat. Place bag in an ungreased 13x9-in. baking pan; place brisket in bag. , Combine cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal bag. Cut slits in top of bag according to package directions., Bake 2-1/2 to 3 hours or until meat is tender. Carefully remove brisket from bag. Let stand 5 minutes before slicing. Thinly slice meat across the grain; serve with gravy.

CROCK POT CRANBERRY BRISKET

Steps:

• Rub brisket with salt, pepper and thyme; place in a 5-qt slow cooker.
• In a bowl, combine all remaining ingredients and mix well. Pour over brisket in slow cooker.
• Cook on low for 8-10 hours or until tender and done.

EASY CRANBERRY SWEET AND SOUR BRISKET

Steps:

• Heat oil in a large Dutch oven over high heat.
• In a bowl mix together beer, cranberry sauce and ketchup; set aside.
• Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
• Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
• Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
• Cover the pot tightly and transfer to the oven.
• Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
• Transfer the brisket to cutting board and slice.
• Spoon any fat off from the top of the gravy.
• Transfer the slices to a serving platter and pour over the gravy.
• Delicious!

MY FAVORITE BRISKET

Steps:

• 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.

BRISKET OF BEEF WITH CRANBERRY HORSERADISH SAUCE

Steps:

• Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
• Place brisket in crockpot and add a little water.
• Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
• During the last hour of cooking add the barbeque sauce.
• Serve with the Cranberry Horseradish sauce.
• To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.