Brisket with Cranberry Gravy

Brisket with Cranberry Gravy

Beef briskets are flavored with a sauce that's sweet, spicy and tangy- all at the same time.

Prep Time



Total Time






1/2-pound fresh beef brisket (not corned beef)
teaspoon salt
teaspoon pepper
can (16 ounces) whole berry cranberry sauce
can (8 ounces) tomato sauce
medium onion, chopped (1/2 cup)
tablespoon mustard
  1. 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.
  2. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
  3. Cut beef across grain into thin slices. Skim fat from cranberry sauce in cooker if desired; serve with beef.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
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.
Ingredient Substitution
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:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,),
  • Cholesterol 60mg;
  • Sodium 410mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 1g,
  • Protein 24g;
Percent Daily Value*:
    • 1 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.