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Brisket w/Cranberry II (M, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 6

6 pounds brisket, sear on all sides, can use chuck roast, or other cuts of pot roast
1 can whole cranberry sauce, large
1 package dry onion soup
1/2 cup ketchup
ginger ale, to cover

Put in roaster pan without lid and sear on high heat using oven at 450°F heat. Turn after about 15 minutes. Now pour ingredients into roaster and over the brisket. Pour ginger ale halfway up pot. (Don't cover meat completely.) Cover pan with lid or foil and bake at 350°F. for 2-1/2 hours covered.

Editor's Note: 6 servings seems much too few for 6 pounds of meat. I would estimate 12-18.

Poster's Notes:
This is the roast that comes out with a barbecued flavor and seems to be EVERYONE'S favorite. You can slice the meat and put it back in the gravy. This freezes beautifully. Don't forget, brisket is ALWAYS sliced on a diagonal.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A