Cranberry juice and cranberry sauce make this brisket tender and tasty.

— Carol Hunihan, Alamosa, Colorado


You Will Need

1/4 cup all-purpose flour

1 can (14-1/2 ounces) beef broth

1 can (16 ounces) whole-berry cranberry sauce

1 cup cranberry juice

3 garlic cloves, minced

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 large onion, thinly sliced

1 fresh beef brisket (3 to 4 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper


What to Do

1. In a bowl, combine the flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and

rosemary. Pour into a large roasting pan. Top with onion slices. Season the brisket with salt and pepper;

place fat side up in he pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting


2. Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve

with onion and pan juices.


Serves 12


Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket