Real Recipes From Real Home Cooks ®

onion cranberry brisket

(1 rating)
Recipe by
Betsy Wolcott
Denver, CO

This is one of my personal favorites. Love cranberry and don't see why it should only be served with poultry.

(1 rating)
yield 4 -8 depending on the size of your brisket
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For onion cranberry brisket

  • 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
    organic whole berry cranberry sauce
  • 1/2 c
    water
  • 1 lg
    onion, quartered

How To Make onion cranberry brisket

  • 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.

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