Onion Cranberry Brisket
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- 1 brisket, 4 lbs or whatever will fit in your crockpot
- garlic salt and cayenne pepper
- 4-6 tsp
- beef bouillon granules or 4-6 cubes
- 3 Tbsp
- dried minced onion
- 1 tsp
- onion powder
- 1 jar(s)
- organic whole berry cranberry sauce
- 1/2 c
- 1 large
- onion, quartered
1Trim 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.
2Tuck 2 quarters of the onion under the brisket, put the other two on top.
3In 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.
4OR 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.