Onion Cranberry Brisket Recipes

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

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:

• Sprinkle meat with garlic salt.
• Mix onion soup, cranberry sauce and water.
• Cover and simmer 2-3 hours or until tender.
• Can be made in crockpot.
• Cook until tender.

Steps:

• 1. Trim brisket of any visible fat, pierce all over with a fork, sprinkle generously with garlic salt and cayenne pepper. Brown meat on all sides in about 1 TBS olive oil if needed. There was still enough fat left on mine that I just browned it fat side down first without any added oil. At this point you have two choices crockpot or Dutch oven.
• 2. Tuck 2 quarters of the onion under the brisket, put the other two on top.
• 3. In a small bowl, mix the the bouillon, dried minced onion, onion powder, cranberry sauce and water. Pour it over the brisket and kind of spread it around. EIther bake in a 350 oven for 3 to 3 1/2 hours or until tender. If it looks like the liquid is getting too low, pour in a little more water. You can also baste the brisket with the gravy.
• 4. OR turn the crockpot on low for 5-6 hours or high for 3-4 hours or some combination thereof until the meat is tender and you can't resist the aroma any longer. I removed the meat from the crockpot, sliced it, and then spooned out some juice to use to dip the meat in.

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.

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.