Beef Brisket Cranberry Sauce Gravy Recipes

Steps:

• Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. , Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker., Add carrots and onion to drippings; cook and stir over medium heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Spoon vegetables around roast; add cranberry juice, 3/4 cup water, cranberries, vinegar, thyme and bay leaf. Cook, covered, on low 7-9 hours or until meat is tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring cooking juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with roast.

Steps:

• 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.

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.

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.

Steps:

• In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. , Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender., Remove meat and thinly slice across the grain. Cover and refrigerate overnight. , For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender.

Steps:

• PLACE BEEF BRISKET, FAT SIDE UP IN A 9X13" BAKING PAN. SPRINKLE ONION SOUP MIX ON TOP OF BEEF, POUR TOMATO SOUP AND CRANBERRY SAUCE OVER BEEF. SALT & PEPPER Cover tightly with foil. When this is done cooking, you must cut the meat AGAINST the grain, then it will be so tender it melts in your mouth! BAKE AT 325 DEGREES FOR 3 1/2 HOURS.

Steps:

• In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.

Steps:

• Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat., Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm., Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.

Steps:

• Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
• Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
• Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
• Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

Steps:

• Rub brisket with salt and pepper; place in a slow cooker.
• Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket.
• Cover and cook on low for 8-10 hours or until meat is tender.
• Remove brisket; thinly slice across the grain.
• Skim fat from cooking juices; serve with brisket. (Reduce sauce in a saucepan if too thin.).

Steps:

• Season the brisket with salt and pepper all over and place in the crock pot (you can brown the brisket in oil first if desired).
• Sprinkle the onions on top and around the brisket.
• In a bowl mix together all remaining ingredients and then pour over the brisket.
• Cook on low for 8-10 hours or until brisket is tender, turning the brisket over halfway through and season sauce with salt and pepper.
• Remove the brisket to a carving board, cover and let rest for 15 minutes.
• Slice the brisket across the grain into thin slices.
• Skim off any fat from the sauce in the crock pot and serve with beef.
• Delicious!