Beef briskets are flavored with a sauce that's sweet, spicy and tangy- all at the same time.
1/2-pound fresh beef brisket (not corned beef)
can (16 ounces) whole berry cranberry sauce
can (8 ounces) tomato sauce
medium onion, chopped (1/2 cup)
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.
Be sure to use a fresh beef brisket instead of a corned beef brisket. A "corned" brisket is a fresh brisket that has been cured in seasoned brine, which would overpower the delicate flavor of the cranberry gravy. If a fresh brisket isn't available, use the same cut of beef roast that you use for your favorite pot roast.
We like the appearance of the whole berry cranberry sauce, but you can use a can of jellied cranberries if you like. Cranberries are native to North America. Pilgrims noticed that cranes flew in great flocks to the cranberry bogs and feasted on the sour red berries. Thus the berries got the name "craneberries," which later became "cranberries."
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.