Sweet and Savory Brisket

By DrChef

Prep: 5 minutes Cook time: 2 1/2-3 hours Calories: 550/serving

Cranberry sauce and ketchup combine to create a sweet, tangy, almost barbecue-flavored sauce for this roast. Don't be surprised if your kids ask for seconds. If you're serving this for Passover, feel free to make it a day or two ahead—brisket tastes even better that way.

Ingredients

• 2 1/2 pounds flat beef brisket
• 1 medium sweet onion, coarsely chopped
• 1 (16-ounce) can whole cranberry sauce
• 1 cup ketchup
• 1 cup beef broth

Details

Servings 5
Adapted from workingmother.com

Preparation

Step 1

1. Preheat oven to 325F. Heat a large frying pan over high heat. Place brisket in pan, sear 2 minutes, then carefully turn over and sear 2 minutes longer. Transfer to a 9- by 13-inch or larger oven-safe pan.
2. Add onion to hot frying pan. Cook 2 minutes, stirring occasionally. Lower heat and carefully stir in cranberry sauce, ketchup and broth until blended.
3. Pour cranberry-onion mixture over meat, then cover baking pan with heavy-duty foil to create a tight seal—tenting the foil so it is not touching meat. Put it in the oven and forget it.
4. Cook 21/2 to 3 hours, until brisket is fork tender. Remove from pan and let rest at least 15 minutes while you prepare Glazed Carrots (and a side of noodles, if desired). Transfer pan sauce to a pot to keep warm. When brisket has rested, trim away any obvious fat, slice and top with sauce.


TIP: If you're making this ahead, slice cooled brisket and refrigerate. To reheat, place in a
lidded casserole dish, cover with gravy and heat in a 300F oven until warm, about 30 minutes.