Brisketofbeefwithcranberryhorseradishsauce Recipes

BRISKET OF BEEF WITH CRANBERRY HORSERADISH SAUCE

Steps:

• Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
• Place brisket in crockpot and add a little water.
• Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
• During the last hour of cooking add the barbeque sauce.
• Serve with the Cranberry Horseradish sauce.
• To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.

ELAINE'S BRISKET

Steps:

• Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it.
• Aluminum foil can be used to cover the pan if necessary.
• Put the meat in the roasting pan, and sear uncovered for 15 minutes.
• While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well.
• Remove the pan from the oven and lower the heat to 350.
• Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered).
• Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired.
• Slice the brisket on the diagonal, against the grain.
• You can return the slices to the sauce to reheat, if desired.
• NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.

CRANBERRY BEEF BRISKET

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.

EASY CRANBERRY SWEET AND SOUR BRISKET

Steps:

• Heat oil in a large Dutch oven over high heat.
• In a bowl mix together beer, cranberry sauce and ketchup; set aside.
• Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
• Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
• Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
• Cover the pot tightly and transfer to the oven.
• Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
• Transfer the brisket to cutting board and slice.
• Spoon any fat off from the top of the gravy.
• Transfer the slices to a serving platter and pour over the gravy.
• Delicious!

SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES

Steps:

• Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
• While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
• Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.