I don’t know about you, but I get tired of the same brisket dish year after year. I was determined to try something new, but with the limited ingredients we can use on Pesach, this is not always easy to do. While shopping last week, I bought a can of cranberry sauce which I originally planned to serve with my brisket, but then I thought again and said, no I will cook my brisket in the cranberry sauce and see what happens. I think it was great, let me know what you think.
Crannberry Brisket with Onions
1- 5 – 6 lb. brisket
2 large yellow onions
1 Tbs. Olive oil
1 packet onion soup mix
1 lb. carrots
1 10 oz. can cranberry sauce
1 tsp. garlic powder
2 tsp. salt
1/2 tsp. black pepper
1 -2 bay leaves
1 Tbs. chicken stock powder dissolved in 1/12 cups warm water
1/4 cup red wine vinegar
2 Tbs. sugar
Heat oil in a frying pan.
Slice onion in rings and add to heated oil. Fry until the onions are soft and caramelized.
Season the meat well with the salt, pepper and garlic powder. Make sure to rub the seasonings over all sides of the brisket.
Place seasoned brisket in a roasting pan. Sprinkle the onion soup over it.
Peel carrots and cut into round bite-size pieces. Place over and around brisket.
Mix the cranberry sauce with the chicken stock mix, vinegar and sugar and pour the sauce over the meat and carrots.
Cover with foil and bake in a 325°F oven for 3 to four hours.
Remove from oven, let it cool down. Slice against the grain and return the meat to the sauce.
Cover and refrigerate or freeze until ready to use.
Defrost or remove meat from fridge and reheat covered at 180°F for 30 to 40 minutes.