Cranberry Brisket Food

CRANBERRY BRISKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place brisket in 9x13 inch pan.
• In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket, and cover pan with foil.
• Cook for 3 to 4 hours, or until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.

CRANBERRY BRISKET

Steps:

• 1. Place brisket in crock pot.
• 2. Combine the Catalina dressing, onion soup mix & cranberries in medium mixing bowl. Mix until combined. Pour over brisket.
• 3. Cook in crock pot on low 4 to 6 hours. 9 points per serving

CRANBERRY BRISKET

Steps:

• Preheat the oven to 500 degrees.
• Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top.
• Trim off most of the fat, including the membrane that's right beneath it.
• Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides.
• Place the brisket into the oven, uncovered at 500 degrees for 15 minutes.
• While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted.
• After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender.
• Cook for another 2 1/2 hours.
• Take it out of the oven, let it cool, then refrigerate in the same pan overnight.
• The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter.
• Slice the meat into 3/8" - 1/2" pieces.
• Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid.
• Cover tightly with aluminum foil, and bake for another 2 hours.
• When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat.
• I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.

BRAISED BRISKET WITH CRANBERRIES

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).
• Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.
• Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.

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 WITH CRANBERRY GRAVY

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.

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.

SLOW COOKER CRANBERRY BEEF BRISKET

Steps:

• Using a sharp knife, carefully trim off any excess or lose pieces of meat. Generously rub the brisket with salt and pepper.
• Place the brisket into the bottom of the cooker. In a small bowl, combine half the cranberry sauce, broth and tomato paste. Pour this mixture over the brisket.
• Cover and cook on low for 8-10 hours until fork-tender that it falls apart.
• Once finished cooking, remove the beef from the pot and use 2 forks to pull it apart.
• Add the pulled beef back into the cooking liquid together with remaining cranberry sauce, mixing well to combine.

BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES

Steps:

• Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
• Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
• Transfer sliced brisket and sauce to platter and serve.

CRANBERRY BRISKET

Steps:

• 1. Preheat the oven to 500 degrees. Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top. Trim off most of the fat, including the membrane that's right beneath it. 2. Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides. Place the brisket into the oven, uncovered at 500 degrees for 15 minutes. 3. While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted. 4. After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender. Cook for another 2 1/2 hours. 5. Take it out of the oven, let it cool, then refrigerate in the same pan overnight. The Next Day 6. The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter. Slice the meat into 3/8" - 1/2" pieces. 7. Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid. Cover tightly with aluminum foil, and bake for another 2 hours. 8. When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat. 9. I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.