Cranberry Beef Brisket Recipe Recipe Fo

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BEEF BRISKET WITH CRANBERRY GRAVY



Beef Brisket with Cranberry Gravy image

With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. "The meat and gravy are great for sandwiches and leftovers the next day," Noelle LaBrecque relates from Round Rock, Texas.

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 12 servings.

Number Of Ingredients 6

1 medium onion, sliced
1 fresh beef brisket (3 pounds), halved
1 can (14 ounces) jellied cranberry sauce
1/2 cup thawed cranberry juice concentrate
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place onion in a 5-qt. slow cooker; top with brisket. Combine cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat. Place in a small saucepan and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy.

Nutrition Facts : Calories 225 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 46mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CRANBERRY-MUSHROOM BEEF BRISKET



Cranberry-Mushroom Beef Brisket image

I quickly fell for this fantastic sweet-and-sour brisket when I had it at a family wedding reception. Since the meat needs to be refrigerated overnight after it bakes, it is a great make-ahead entree.

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 10-12 servings.

Number Of Ingredients 14

2 cups beef broth
1/2 cup thawed cranberry juice concentrate
1/4 cup red wine vinegar
4-1/2 teaspoons chopped fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
4 garlic cloves, minced
1 large onion, thinly sliced
1 fresh beef brisket (4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup cold water
1/4 to 1/2 teaspoon browning sauce, optional
1 pound fresh mushrooms, sliced
1-1/2 cups dried cranberries

Steps:

  • In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. , Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender., Remove meat and thinly slice across the grain. Cover and refrigerate overnight. , For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender.

Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

BRISKET OF BEEF WITH CRANBERRY HORSERADISH SAUCE



Brisket of Beef With Cranberry Horseradish Sauce image

This is a wonderfully tasty recipe for your crockpot. The sauce is a great addition. Hope you enjoy as much as I do!

Provided by SaucyCook

Categories     Meat

Time 10h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (3 -4 lb) center cut beef brisket, trimmed of fat
liquid smoke (Haddon House makes a bottled one)
onion salt
garlic salt
celery salt
water
6 peppercorns
1 1/2 cups barbecue sauce
1 lb whole berry cranberry sauce
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons horseradish
1 teaspoon Dijon mustard

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.

CRANBERRY CURD TART



Cranberry Curd Tart image

Cranberry-almond is a common flavor combination, so it is no surprise that the almond crust pairs so nicely with a cranberry curd in this tart. The clove and ginger in the crust add a little warmth and spice which give the tart depth and complexity. The curd is creamy, yet fresh and bright. Love how beautiful the color is, too. The color makes it looks very festive, and would make a nice addition to your holiday table.

Provided by TheOtherJuliaGulia

Categories     Fruit Tarts

Time 5h20m

Yield 10

Number Of Ingredients 15

1 cup raw almonds
1 cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
6 tablespoons unsalted butter, softened
12 ounces fresh or frozen cranberries
1 cup packed light brown sugar
¾ cup orange liqueur (such as Grand Marnier®)
¼ teaspoon kosher salt
½ cup unsalted butter, softened
2 large eggs
2 large egg yolks
2 teaspoons grated orange zest

Steps:

  • To make the crust, preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
  • Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
  • Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
  • Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
  • To make curd, combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
  • Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
  • Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
  • Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

Nutrition Facts : Calories 500 calories, Carbohydrate 57.2 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 11.4 g, Sodium 173.4 mg

EASY CRANBERRY SWEET AND SOUR BRISKET



Easy Cranberry Sweet and Sour Brisket image

This has to be the easiest recipe for brisket and it is so good, you can also make this same recipe using a pot roast! If you can make this a day ahead the sauce flavor intensifies the following day, just rewarm over low heat. If you are making a larger brisket then double the ingredients but still only use 2 onions and 1-2 tablespoons fresh garlic. This brisket is melt in your mouth tender!

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) bottle beer
1 1/2 cups whole berry cranberry sauce
3/4 cup ketchup
4 tablespoons oil
1 (5 lb) beef brisket
2 medium onions, sliced
1 -2 tablespoon chopped fresh garlic (optional)
salt and pepper

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!

CRANBERRY POT ROAST BRISKET



Cranberry Pot Roast Brisket image

A simple and unusual way to prepare a pot roast or brisket. Let your guests "guess" the "secret" ingredient.

Provided by ejnei

Categories     Meat

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2-3 1/2 lbs beef brisket or 2 1/2-3 1/2 lbs pot roast
garlic salt
1 envelope dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup water

Steps:

  • Sprinkle meat with garlic salt.
  • Mix onion soup, cranberry sauce and water.
  • Cover and simmer 2-3 hours or until tender.
  • Can be made in crockpot.
  • Cook until tender.

Nutrition Facts : Calories 1085.3, Fat 75.9, SaturatedFat 30.4, Cholesterol 207.4, Sodium 998.5, Carbohydrate 50, Fiber 1.8, Sugar 44.9, Protein 49

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