Onion Cranberry Brisket

Onion Cranberry Brisket

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Betsy Wolcott


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


★★★★★ 1 vote

4-8 depending on the size of your brisket
20 Min
4 Hr
Slow Cooker Crock Pot


  • ·
    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

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.

Printable Recipe Card

About Onion Cranberry Brisket

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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