Elaine's Brisket
- Ready In:
- 2hrs 53mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 6 lbs beef brisket
- 1 (16 ounce) can whole berry cranberry sauce
- 1 package dry onion soup mix
- 1⁄2 cup ketchup
- ginger ale, to almost cover (See note regarding amount)
directions
- Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it.
- Aluminum foil can be used to cover the pan if necessary.
- Put the meat in the roasting pan, and sear uncovered for 15 minutes.
- While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well.
- Remove the pan from the oven and lower the heat to 350.
- Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered).
- Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired.
- Slice the brisket on the diagonal, against the grain.
- You can return the slices to the sauce to reheat, if desired.
- NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.
Reviews
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This was a super easy lifesaver recipe for a house full of last minute company. I used a second can of cranberry sauce because the piece of meat I had was enormous and mixed in a bottle of dark beer instead of the ginger ale (which I forgot to buy). I didn't bother to sear the meat but cooked it at 350 for 4 hours covered in a disposable roasting pan. Beautiful presentation and every one loved it! Thanks - we'll make this one again!
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We love this. I have made it several times and appologise for not reviewing sooner. I make this on the stove top as I usually have something in the oven. I have made this with mashed potatoes, egg noodles, cous cous, and for sandwiches. I am planning to make this for Hanukka and serve it on bruschetta as part of my holiday cocktail buffet. Thanks for a great recipe. This is a Shabbat favorite especially durring the winter.
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This brisket was absolutely delicious. It was one of the best meals i have ever eaten. I made mashed potatoes with it and used the sauce in the pan for gravy. It is also very easy to make. I followed the directions exactly how they were posted and the prep time was about 10 minutes. I just stuck it in the oven for 2.5 hours while i cleaned the house and when i was done i had the perfect meal. Truly it is the easiest and most delightful recipe i have ever made.
Tweaks
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This was a super easy lifesaver recipe for a house full of last minute company. I used a second can of cranberry sauce because the piece of meat I had was enormous and mixed in a bottle of dark beer instead of the ginger ale (which I forgot to buy). I didn't bother to sear the meat but cooked it at 350 for 4 hours covered in a disposable roasting pan. Beautiful presentation and every one loved it! Thanks - we'll make this one again!
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.