BRISKET WITH CRANBERRY GRAVY
Cranberry sauce adds a pleasant sweetness to this slow-cooked brisket. Use jellied sauce instead of whole berry sauce if you like. -Nina Hall, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. , Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.
Nutrition Facts : Calories 262 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 357mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
CRANBERRY BEEF BRISKET
"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 273 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
BRISKET OF BEEF WITH CRANBERRY HORSERADISH SAUCE
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
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.
HORSERADISH SAUCE FOR CORNED BEEF OR BRISKET
Steps:
- In a small bowl, beat the heavy cream until it just begins to hold soft peaks. (Do not overbeat.) Gently whisk in the horseradish, shallot, salt and pepper. Chill until ready to serve. This sauce goes particularly well with leftover corned beef or brisket.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 202 milligrams, Sugar 4 grams
SLOW-COOKER CRANBERRY CORNED BEEF
Cranberry sauce provides a tasty addition to this corned beef recipe - a perfect slow cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 10
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. In slow cooker, place carrots and onion. Top with beef. Sprinkle with spices from packet. In medium bowl, mix both cranberry sauces and soup mix; spoon over beef.
- Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
- In small bowl, mix sour cream and horseradish until blended. Cover; refrigerate until serving time.
- Remove beef from slow cooker to serving platter; cut across grain into thin slices. Spoon carrots and onion around beef. Drizzle with cooking liquid, if desired. Sprinkle with parsley and pepper. Serve with horseradish sauce.
Nutrition Facts : Calories 500, Carbohydrate 39 g, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2560 mg
BEEF BRISKET WITH HORSERADISH SAUCE
My husband likes horseradish with beef and this recipe makes him happy. I like to serve braised cabbage or slaw with this.
Provided by Miss Annie
Categories Meat
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the beef with seasoned salt; coat evenly with flour.
- Set on a rack in a roasting pan and roast at 450 F.
- for 30 minutes.
- Combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat.
- Pour boiling water into bottom of pan; cover.
- Reduce temperature to 350 F.
- and return meat to oven.
- Continue roasting about 3 hours, or until meat is tender.
- If desired, thicken cooking liquid for gravy.
Nutrition Facts : Calories 885.3, Fat 72.9, SaturatedFat 29.3, Cholesterol 199.6, Sodium 433, Carbohydrate 7.3, Fiber 0.9, Sugar 4.1, Protein 47.1
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.
Provided by Puppies777
Categories Berries
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
RED-WINE BRAISED BEEF BRISKET W. HORSERADISH SAUCE (SARA MOULTON
This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.
Provided by Gandalf The White
Categories Meat
Time 7h15m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
- Fill a small saucepan with water, and bring to a boil over high heat.
- Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
- Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
- Combine the flour, salt, and pepper in a large shallow dish or large platter.
- Coat the brisket on all sides with the seasoned flour and shake off any excess.
- Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
- Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
- Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
- Add the onions and the peeled garlic.
- Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
- Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
- Stir in the tomato paste and add the bay leaves and thyme.
- Increase the heat to high and bring to a boil.
- Cook rapidly, stirring often, until almost all the liquid has evaporated.
- At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
- If not using a slow cooker, pour in the chicken stock and bring back to a boil.
- Reduce the heat to medium and add the brisket.
- Cover tightly with a piece of foil, then cover the pot with the lid.
- Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
- To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
- Stir well to blend and season with salt and pepper.
- You should have about 1 cup -- keep refrigerated until ready to serve.
- Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
- Let rest for 15 minutes.
- Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
- Remove and discard the bay leaves.
- Thinly slice the brisket on an angle, cutting against the grain.
- Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
- Serve warm and enjoy the complements!
BRISKET WITH HORSERADISH GREMOLATA
This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 4h
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
- Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
- Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
- Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
- Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
- In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams
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SLOW COOKER CRANBERRY BRISKET — LET'S DISH RECIPES
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4.4/5 (366)Total Time 8 hrs 10 minsCategory HolidaysCalories 234 per serving
- Place brisket in a lightly greased slow cooker. In a medium bowl, whisk together 1 can of cranberry sauce, ginger ail, dried cranberries, onion soup mix, corn starch and salt and pepper, to taste.
- Meanwhile in a medium bowl, whisk together remaining can of cranberry sauce with desired amount of juices from slow cooker to create a glaze. Slice brisket and serve with cranberry glaze.
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- Place a large braising pan or Dutch oven over medium-high to high heat, and drizzle in about 4 tablespoons of the oil; once the oil is hot, add the brisket in and sear for about 4 minutes on each side; remove from pan and set aside.
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4/5 Total Time 4 hrs 30 minsAuthor Gail Simmons
- Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.
- Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
- Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.
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