Cranberry Brisket with Horseradish Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The sweet and savory brisket is a great compliment to the zesty potatoes in this recipe. The rich color of the meat makes it an elegant holiday option.Rachelle Schaefer, Studio City, California Ingredients:
1 fresh beef brisket (3 to 4 pounds) |
1 can (14 ounces) whole-berry cranberry sauce |
1 can (12 ounces) ginger ale |
1/2 cup dried cranberries |
1 envelope onion soup mix |
8 medium potatoes, peeled and quartered |
1/3 cup milk |
1/4 cup butter, cubed |
2 tablespoons prepared horseradish |
Directions:
1. Place brisket in a greased 13-in. x 9-in. baking dish. Combine the cranberry sauce, ginger ale, cranberries and soup mix; pour over meat. Cover and bake at 375° for 2 hours.
2. Uncover; bake 1 hour longer or until meat is tender, basting occasionally. Meanwhile, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
3. Drain potatoes; mash with milk, butter and horseradish. Let brisket stand for 5 minutes; thinly slice across the grain. Serve with cooking juices and mashed potatoes. Yield: 8 servings (1-2/3 cups gravy).
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