I have been saving this recipe, Jerry, but haven't tried it yet. It
sounds super easy and delicious, though!
Penny
Crockpot Brisket with Cranberry Gravy
2-1/2 lb beef brisket (not corned beef)
1/2 tsp salt
1/4 tsp pepper
1 (16-oz) can whole berry cranberry sauce
1 (8-oz) can tomato sauce
1 medium onion, chopped (1/2 cup)
1 Tbsp mustard
Trim excess fat from beef. Rub surface of beef with salt and pepper.
Place beef in 3-1/2 quart or larger slow cooker (crockpot). Mix
remaining ingredients; pour over beef.
Cover and cook on Low 10-12 hours or until beef is tender.
Cut beef across grain into thin slices. Skim fat from cranberry sauce
from cooker if desired; serve with beef.
8 servings
Notes: 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 would use for your favorite pot roast. Also, whole
berry sauce is recommended for it's appearance, but you can use jellied
if you like.
Hakuna Matata
At 08:15 PM 1/7/2010, you wrote:
It will take some time but this cut of meat can taste very
good. Try a crockpot with some vegetables and water and wine, or
try a slow grill for a long time.
----- Original Message ----- From: "barbara esposito" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 07, 2010 6:22 AM
Subject: [CnD] beef brisket
Hi All, Today, I bought a bee f brisket because it was on
sale. I thought I remembered having what I thought was a beef
brisket many years ago. Now that I have it, I don't have any idea
what I can do with it?Also, can anybody give me a quick course in
the various cuts of beef? When standing at the meat counter, I feel
pretty stupid when trying to decide which cuts of beef I want.
Thanks in advance.
Barb
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