Brisket with Cranberry-Horseradish Gravy
Need a fix-it-and-forget-it entree for Christmas? Give this slow cooker specialty a try. I like to serve it with boiled red potatoes.
—JEANNIE MANGAN SPOKANE, WA
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon ground allspice
1 fresh beef brisket (5 pounds)
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup horseradish sauce
2 teaspoons lemon juice
1 bay leaf
3 tablespoons cornstarch
1/4 cup cold water
1. Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.
2. Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.
3. Cover and cook on low for 6-7 hours or until tender.
4. Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.
5. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy.
NOTE This is a fresh beef brisket, not corned beef.