Cranberry Brisket

Cranberry Brisket

45
MONKEYGYRL 0

"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."
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Ingredients

4 h 10 m servings 341 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Place brisket in 9x13 inch pan.
  2. In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket, and cover pan with foil.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

45
  1. 49 Ratings

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Most helpful positive review

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 freez...

Most helpful critical review

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...

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 freez...

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!

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 ...

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...

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 tha...

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 (un...

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...

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...

Using Catalina makes a wonderful difference. I used dried cherries in place of cranberries and it was still moist. My family left no leftovers.