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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is an absolutely fabulous brisket recipe I got from a cooking site on Prodigy many years ago. The resulting sauce has a wonderful barbeque-like flavor, and it's my personal favorite brisket recipe. I have prepared this not only as directed, but in the hotter months, when I haven't wanted to keep the oven on for hours, I've baked it in an electric covered frying pan right on my counter. The results are a bit different; the sauce does come out a lot thicker and darker. But it is still great, and a wonderful way to get a long-cooking comfort food meal when you don't want to heat up the kitchen, or just don't have an oven available. Great for those dorm room meals! I used a 350 setting for the same 2 1/2 hours. Just watch carefully so it doesn't burn, reduce the heat if necessary, and stir the sauce a bit more than you would if using the oven. Ingredients:
6 lbs beef brisket |
1 (16 ounce) can whole berry cranberry sauce |
1 package dry onion soup mix |
1/2 cup ketchup |
ginger ale, to almost cover (see note regarding amount) |
Directions:
1. Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it.
2. Aluminum foil can be used to cover the pan if necessary.
3. Put the meat in the roasting pan, and sear uncovered for 15 minutes.
4. While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well.
5. Remove the pan from the oven and lower the heat to 350.
6. Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered).
7. Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired.
8. Slice the brisket on the diagonal, against the grain.
9. You can return the slices to the sauce to reheat, if desired.
10. NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.
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