CRANBERRY-MUSHROOM BEEF BRISKET
I quickly fell for this fantastic sweet-and-sour brisket when I had it at a family wedding reception. Since the meat needs to be refrigerated overnight after it bakes, it is a great make-ahead entree.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10-12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
BRISKET WITH PORTABELLA MUSHROOMS AND DRIED CRANBERRIES
An updated version of a classic Hanukkah dish. And for simplicity, you can partially prepare this up to 2 days ahead! Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.
Provided by JackieOhNo
Categories Roast Beef
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15x10x2-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 degrees. 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.
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.
VERY BEST BRISKET
Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!
Provided by Debbie Paskow Taveira
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 14
Number Of Ingredients 8
Steps:
- Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
- Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
- Simmer the brisket until tender, about 2 1/2 hours.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g
MY FAVORITE BRISKET
I've shared this recipe with many friends and co-workers. The flavor is fantastic. You'd never know the main sauce ingredient is cranberry. Being from New England, I love cranberries. Not everyone does. If your family thinks they don't like cranberries use the jellied the first time so there are no tell-tale berries. The brisket comes out so tender. Add some baby carrots along with the roast; they are so sweet. The gravy it makes is fabulous on mashed potatoes. It couldn't be easier. A guaranteed winner.
Provided by Puppies777
Categories Berries
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
- To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes.
- To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.
BRAISED BRISKET WITH CRANBERRIES
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 352 g, Fat 14 g, Fiber 2 g, Protein 34 g
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