Brisket with Cranberry-Horseradish Gravy |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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Need a fix-it-and-forget-it entree for Christmas? Give this slow-cooker specialty a try. I like to serve it with boiled red potatoes.Jeannie Mangan, Spokane, Washington Ingredients:
1 teaspoon onion powder |
1 teaspoon salt |
1 teaspoon coarsely ground pepper |
1/2 teaspoon ground allspice |
1 fresh beef brisket (5 pounds) |
1 can (14 ounces) whole-berry cranberry sauce |
3/4 cup horseradish sauce |
2 teaspoons lemon juice |
1 bay leaf |
3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.
2. Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.
3. Cover and cook on low for 6-7 hours or until tender.
4. Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.
5. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy. Yield: 10 servings.
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