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Recipe: Brisket With Cranberry Gravy
Similar Categories: Brisket, Cranberry, Gravy
Brisket with Cranberry Gravy
2 1/2 lb. fresh beef brisket {not corned beef}
1/2 tsp. salt
1 can {16 oz.} whole berry cranberry sauce
1 can {15 oz.} tomato sauce
1 onion, chopped
1. Rub surface of beef with salt. Place beef in 10-inch skillet.
2. Mix cranberry sauce, tomato sauce and onion; pour over beef. Heat to
boiling over medium heat. Stir; reduce heat to low. Cover and simmer 1 1/2
to
2 hours or until beef is tender. STOP HERE.
TO SERVE NOW: Cut beef across grain into thin slices. Serve with gravy.
TO STORE IN REFRIGERATOR: Cover tightly and refrigerate cooked beef in gravy
no longer than 48 hours.
TO STORE IN FREEZER: Cook beef 30 minutes. Cut beef across grain into thin
slices. Place beef and gravy in labeled and airtight 1 1/2 quart freezer
container. Freeze no longer than 2 months.
TO REHEAT FROM REFRIGERATOR: About 30 minutes before serving, cover and heat
beef and gravy in 10-inch skillet over medium-low heat, stirring
occasionally,
until hot. Cut beef across grain into thin slices. Serve with gravy.
TO REHEAT FROM FREEZER: About 50 minutes before serving, dip container into
hot water to loosen; remove container. Cover and heat beef and gravy in
10-inch skillet over medium-low heat; stirring occasionally, until hot.
2 1/2 lb. fresh beef brisket {not corned beef}
1/2 tsp. salt
1 can {16 oz.} whole berry cranberry sauce
1 can {15 oz.} tomato sauce
1 onion, chopped
1. Rub surface of beef with salt. Place beef in 10-inch skillet.
2. Mix cranberry sauce, tomato sauce and onion; pour over beef. Heat to
boiling over medium heat. Stir; reduce heat to low. Cover and simmer 1 1/2
to
2 hours or until beef is tender. STOP HERE.
TO SERVE NOW: Cut beef across grain into thin slices. Serve with gravy.
TO STORE IN REFRIGERATOR: Cover tightly and refrigerate cooked beef in gravy
no longer than 48 hours.
TO STORE IN FREEZER: Cook beef 30 minutes. Cut beef across grain into thin
slices. Place beef and gravy in labeled and airtight 1 1/2 quart freezer
container. Freeze no longer than 2 months.
TO REHEAT FROM REFRIGERATOR: About 30 minutes before serving, cover and heat
beef and gravy in 10-inch skillet over medium-low heat, stirring
occasionally,
until hot. Cut beef across grain into thin slices. Serve with gravy.
TO REHEAT FROM FREEZER: About 50 minutes before serving, dip container into
hot water to loosen; remove container. Cover and heat beef and gravy in
10-inch skillet over medium-low heat; stirring occasionally, until hot.
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