Brisket with Cranberry Gravy
|Title:||Brisket With Cranberry Gravy|
Source: Betty Crocker's Slow Cooker Cookbook
1 (2 1/2 pound) fresh beef brisket (not corned beef)*
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce*
1 (8 ounce) can tomato sauce
1 medium onion, chopped (1/2 cup)
1 tablespoon mustard
Trim excess fat from beef. Rub surface of beef with salt and pepper. Place beef in 3 1/2 quart or larger crockpot. Mix remaining ingredients; pour over beef.
Cover and cook on LOW for 10 to 12 hours or until beef is tender.
Cut beef across grain into thin slices. Skim fat from cranberry sauce from cooker if desired; serve with beef. Yields 8 servings.
* Be sure to use a fresh beef brisket instead of a corned beef brisket. A 'corned' brisket is a fresh brisket that has been cured in seasoned brine, which would overpower the delicate flavor of the cranberry gravy. If a fresh brisket isn't available, use the same cut of beef roast that you would use for your favorite pot roast. Also, whole berry sauce is recommended for its appearance, but you can use jellied if you like.