Campbells Holiday Brisket With Savory Onion Jus Food

HOLIDAY BEEF BRISKET

Steps:

• Put the brisket in the bottom of a slow cooker. Mix the Onion Soup Mix and the Cranberry Sauce together with just a little water. in a medium size bowl. Pour the mixture over the brisket.
• Cook for 6-8 hour on or until the beef is very tender and falling apart.
• Take the beef out of the slow cooker and shed or slice. Wrap in foil and refrigerate.
• Put the au juice in the refrigerator until the fat separates from the liquid and forms a cap. Take off the fat cap and discard and reserve the rest of the juice as a sauce in the refrigerator.
• To heat: Add a 1/4 cup of the au juice over the beef brisket and heat in the microwave. Heat the remainder of the au juice and serve it on the side.

HOLIDAY BRISKET WITH SAVORY ONION JUS

Steps:

• Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
• Season the beef as desired. Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
• Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
• Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
• Remove the beef to a cutting board. Let stand 10 minutes. Serve the beef with the vegetables and sauce.

HOLIDAY BRISKET

Steps:

• Peel 6-8 cloves of garlic and slice in thirds. Pierce meat and insert them all around top and bottom.
• Season meat with pepper and paprika. (Don't add salt because there is salt in the dried soup.).
• Sear the meat by placing it fat side up on a broiler pan without the rack and broil about 5 minutes until brown. Turn and broil other side to brown.
• Meanwhile, put the onion slices in the bottom of the slow cooker pot (or in the bottom of a covered roasting pan).
• Combine the cranberry, soup mix and chile cause. Add water to the empty chile sauce bottle and add to the mixture. Mix all together and pour over the roast. Cover in the slow cooker and cook on low for 8-10 hours. (If you're cooking in a covered roasting pan, plan on 3-4 hours of cooking at 350 degrees in the oven. Either method works well.
• When done, take the meat from the pot, separating it from the gravy. Place both in the refrigerator.
• Next day, remove and discard fat from gravy. Slice the roast and place in roasting pan, covering the meat with gravy. Cover and heat in a 350 degree oven for 1 to 1 1/2 hours.
• Keep warm until serving time.
• Prep and cooking times do include overnight refrigeration.