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Beef Brisket with Cranberry Gravy

Total Time

Prep: 15 min. Cook: 5-1/2 hours

Makes

12 servings

With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. “The meat and gravy are great for sandwiches and leftovers the next day,” Noelle LaBrecque relates from Round Rock, Texas.

Ingredients

  • 1 medium onion, sliced
  • 1 fresh beef brisket (3 pounds), halved
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup thawed cranberry juice concentrate
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  1. 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.
  2. 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.

Nutrition Facts

3 ounce-weight: 225 calories, 5g fat (2g saturated fat), 48mg cholesterol, 46mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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