In this easy to follow recipe, I’ll mention what kind of brisket cut you should buy and how to slow cook an onion cranberry brisket. The slow cooker or CROCKPOT infuses savory flavors into your entrée that requires little time and work. While it simmers slowly resting on itself infusing goodness and warmth, it will give tenderness and blossoming fragrances. All you have to do is enjoy your day, and wait, allowing all the ingredients to embrace each other.
Beef Brisket ~ Simply Explained
TO BEGIN WITH A BRISKET is a large cut of meat, between 3 and 8 pounds. It is one of the least tender cuts of beef, but when it is slow cooked it will be tender and satisfying with magnificent flavor. The brisket is from the lower chest of beef which consist of two cuts. The first cut or flat cut is leaner with more grain and easier to slice. The second cut is thicker with more fat making it juicier. I prefer the first cut as it is less fatty and more robust in flavor. If you cannot find a brisket you can use a beef chuck or blade pot roast which will work as well. Brisket is enjoyed throughout the world in classic dishes, such as:
- For barbecue in the USA
- Romanian pastrami
- Bollito misto as a thin cut from Italy
- Corned beef
- The UK uses this primary cut for their pot roast
- Jewish pot roast’
- Vietnamese noodle soup
Our family recipe, may seem curious combining cranberry sauce, onion soup mix, and prepared mustard, but trust me the flavors will explode leaving a lasting impression for you to prepare this dish once again.
- 1 beef double brisket 3-4 pounds
- 1 tablespoonful canola oil
- 1 can 14 ounces cranberry sauce, jelled or whole berry
- 1 envelope Lipton’s onion soup mix
- 4 large cloves garlic, thinly sliced
- 1/4 cup water
- 2 tablespoons prepared mustard
- coarse sea salt, liberal amount to taste
- freshly ground peppercorns to taste
- 1/4 cup red wine
PREPARATION ~ DIRECTIONS
Cut the brisket in half if necessary so it will fit into 5 to 6 quart slow cooker. Normally brisket does not come with excessive fat. Should any excess fat be present simply cut the fat from the meat. Allow the brisket to sit at room temperature for one hour, season liberally or to taste. Keep in mind the onion soup mix contains salt. In a large skillet heat the oil over medium-high heat. Add the meat and brown both sides, 10 minuets per side.
Melt the cranberry sauce in a microwave so it mixes smoothly. In a bowl combine the cranberry sauce, onion soup mix, garlic, water and mustard. Mix throughly and pour over the brisket. As for the wine, choose a wine that you will be serving with your meal. I prefer to add the wine one hour before doneness. The slow cooker is sealed, meaning the alcohol will not evaporate and a little goes a long way adding to the complexity of the brisket.
Slow cook on low for 10 to 12 hours until the brisket is fork tender. Transfer the brisket to a cutting board. The meat is so tender that it can be separated with a fork similar to a pulled pork. However, for presentation purposes I prefer slicing to desired thickness. Slice the brisket across the grain.
Skim the fat from the surface of the juices. Arrange the brisket so there is overlapping on a serving platter and spoon some of the juice over the top to moisten. Place the remainder of the juices in a serving boat. Serve with a potato of your choice and a green vegetable such as broccoli or asparagus. Arrange the green vegetable around the brisket on your serving platter. Another accompaniment to your entrée is to serve it with German red cabbage. I like to serve this dish with a nice pinot noir from the SATTUI WINERY. However, other reds of your choosing also goes well with this dish from any vintner of choice.