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READY IN 4+ hrs

Cranberry Brisket

Read Reviews (42)

"This tangy, sweet brisket recipe makes a wonderful main dish, or a fabulous appetizer when paired with crackers or bread rounds. It's been a favorite with my husband's family for years. This recipe can also be prepared in a slow cooker." — MONKEYGYRL

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Original recipe makes 16 servings Change Servings

1 (3 pound) beef brisket
1 cup Catalina salad dressing

1 (1 ounce) envelope dry onion soup mix
1 (12 ounce) package fresh cranberries

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Directions

Preheat oven to 350 degrees F (175 degrees C). Place brisket in 9x13 inch pan.
In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket, and cover pan with foil.
Cook for 3 to 4 hours, or until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.

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PREP 10 mins
COOK 4 hrs
READY IN 4 hrs 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 24, 2003

About a week before you plan on serving it, prepare the meat and let marinade over night in the refrigerator. (I added fresh carrote and sliced onions) Cook it, let cool then slice it and freeze. Reheat in the cooking liquid. When heated take the liquid, cranberries, and vegetables and puree them. Cook the liquid down and you have a wonderful gravy to go with a delicious brisket! I made this for Thanksgiving along with my turkey. I have turkey left but not a bit of Brisket!

—SUEKA

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Most Helpful Critical Review

Oct 14, 2006

this recipe sounded and smelled delicious, but when it was done, we found that the cranberry flavor was lost to the onion soup flavor. The onion flavor was overpowering. Maybe if half a packet of soup mix was used it would be better.

—trinmama

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45 Ratings

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Jan 10, 2007

I've made this several times in the crockpot, and it's always a winner. This same sauce is also good baked on chicken. I bet it would even be good with pork. Very versatile and delicious!

—Beth H

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Sep 19, 2005

I have been making this recipe for awhile now. This recipe may sound strange, but is very, very good. The tangy and sweet are excellent together. So easy to make too. I usually make "Super Squash" with this recipe, which is found on this website as well. This is the best recipe I make, and I make alot of recipes. Definitely try this.

—MONTANATEX

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Jan 31, 2006

I made this for New Year's day dinner & it was fantastic!!! I'm Texan & I still say this sauce is better than BBQ anytime! :o) I too used a can of whole cranberries instead of fresh. I sliced it, plated it & poured the sauce over the slices; served it w/ green bean bundles, black eyed peas, salad & cranberry ice (from allrecipes) for dessert. It will become our traditional Texan New Year's Day dinner............................................................................ I made this again for a church potluck where several other BBQ briskets were brought & just wanted to tell y'all that my cranberry brisket was chosen over all of their's 3 to 1.

—IMVINTAGE

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Oct 25, 2005

This was great. I made it in a slow cooker and used a can of whole cranberry sauce instead of fresh cranberries. Also, I had a small bottle of Catalina dressing which turned out to be less than one cup, but that didn't seem to matter. There was plenty of sauce to serve over the meat and the kids loved it. I'll definitely make this again!

—SPHOEBUS

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Dec 22, 2003

I prepared it as a main dish for a pot luck party. EVERYONE asked for the recipe. It is very very easy to prepare. The serving amount of brisket recommended in the recipe is for 6, not 16 (unless you are using it as an appetizer). I had a group of 16, so I used a 6.5 pound brisket. I cooked it for 4 hours, which was plenty of time. I sliced the brisket then mixed it back into the sauce- it was delicious! I'm using this recipe again for another party. My husband was disappointed that there were no leftovers, so I'll to get an even bigger brisket next time!

—JULIER.

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Oct 18, 2005

I made this recipe for a special dinner with my mom and her friend and we all agreed that it was excellent! I kept getting compliments all night...even after dinner was over! It was so different from any other brisket we have ever had. So easy and so good! I only made two changes to the original...I used a sweet honey catalina dressing and dried cranberries only because I couldn't find any fresh. It turned out wonderfully! Thank you so much for this YUMMY brisket!!

—Julia-Beth

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Nutrition

Calories
341 kcal
17%

Carbohydrates
7.7 g
2%

Cholesterol
61 mg
20%

Fat
27.9 g
43%

Fiber
1.1 g
4%

Protein
14.4 g
29%

Sodium
369 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Brisket

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 341
Calories from Fat: 251

% Daily Value *
Total Fat 27.9g 43 %
Saturated Fat 9.7g 49 %
Cholesterol 61mg 20 %
Sodium 369mg 15 %
** Potassium 228mg 6 %
Total Carbohydrates 7.7g 2 %
Dietary Fiber 1.1g 4 %
Protein 14.4g 29 %
Sugars 4.4g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 1 %
Iron 14 %
** Thiamin 8 %
** Niacin 41 %
** Vitamin B6 19 %
** Magnesium 6 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.