Berry Nice Brisket

The addition of cranberry to this hearty entree makes it perfect for autumn.
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
occasionally.
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