Makes about 8 servings
Cinnamon-Scented Cranberry Brisket
Recipe type: Entree
Ingredients
- Olive oil spray
- 3 pounds lean beef brisket, trimmed
- 1 (12-ounce) bag fresh cranberries, picked and washed
- 1 large onion, sliced
- 2 sweet potatoes, peeled and cut into chunks
- 6 garlic cloves, crushed
- 4 stalks celery
- 6 carrots, peeled and sliced
- 4 whole cinnamon sticks
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- Cayenne, to taste
- 1½ cups beef broth
Instructions
- Preheat the oven to 425°F.
- Coat a roasting pan with a few spritzes of olive oil; lay the brisket in the pan.
- Arrange the cranberries, onions, sweet potatoes, garlic, celery, carrots, and cinnamon sticks around the outside edges of the brisket.
- Sprinkle with the rosemary, basil, and cayenne.
- Roast, uncovered for 30 minutes.
- Lower the oven temperature to 300°F.
- Pour the beef broth over the brisket.
- Seal the pan tightly on all sides with foil.
- Roast for 3 hours or until the brisket is fork-tender.
- Discard the cinnamon sticks.
- Place about half the veggies, cranberries, and juices in a blender or food processor; puree on low. (Do this in batches if needed.)
- Pour the gravy over the brisket.
- Let cook; then refrigerate for at least 8 hours, or overnight.
- Slice the brisket thinly and return to the pan to soak in the gravy.
- Heat the brisket in a gentle oven (about 250°F) until hot, about 25 minutes.
Make your own Beef Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
