Tuesday, September 25, 2007
Cranberry Brisket
By Arlene Levin @ 2:52 PM :: 17147 Views :: 2445 Comments :: :: All, Entrees / Main Courses, Meat, Holidays, Passover

Cranberry Brisket
 

From Arlene Levin via Sue Friedman
 

Food Editor’s Note:  I had a delicious brisket made with cranberry sauce one year on Chanukah at my cousin Sue Ellyn’s, but never did get the recipe.  So when my friend Sue Friedman told me she had the best, easiest recipe for brisket ever, made with just two extra ingredients including cranberry sauce, I saw this as my chance to get a great recipe for ShalomBoston.com.  Sue got this from her friend Arlene Levin and says that it’s her favorite “so easy it’s embarrassing” recipe!  Try it for yourself and I’m sure you’ll agree.

Ingredients

6 pounds beef brisket
2 cans whole cranberry sauce
2 envelopes dry onion soup mix

Place brisket in baking dish.  Mix cranberry sauce and soup mix in a bowl; pour over brisket and cover dish with foil.  Bake 2 hours in a preheated 350-degree oven.  Uncover and cook 1 hour more.

Remove the brisket from the dish, cool, and slice.  Serve with the gravy or pour sauce into a gravy boat and pass separately.

Serves 10-12

Sue Friedman is famous for her homemade soups and other culinary creations.  She lives in Needham with her husband and three daughters.  The Food Editor and her family were lucky to meet and become friends with the Friedmans when their eldest children became friends in college.