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Cranberry Onion Brisket or Pot Roast

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Cranberry Onion Brisket or Pot Roast
Cranberry Onion Brisket or Pot Roast
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Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • 1 packet onion soup mix
  • 1 can cranberry sauce with whole cranberries
  • 1 cup water
  • cup Marsala wine sweet
  • 2-5 lb brisket or rump roast
  • olive oil or vegetable oil
  • 1 onion sliced
  • 3 cloves garlic sliced
Servings:
Ingredients
  • 1 packet onion soup mix
  • 1 can cranberry sauce with whole cranberries
  • 1 cup water
  • cup Marsala wine sweet
  • 2-5 lb brisket or rump roast
  • olive oil or vegetable oil
  • 1 onion sliced
  • 3 cloves garlic sliced
Servings:
Instructions
  1. In a medium sized pot combine the contents of the onion soup packet, the can of cranberry sauce, cup of water and heat until the cranberry sauce has “melted.” Set the mixture aside to cool. If you choose to marinate the meat, wait until the mixture is completely cooled and then, in a coverable container or same pot if you can, place the meat, the cooled cranberry mixture, and add the cup of Marsala wine. Cover, and refrigerate overnight.
  2. In a deep, coverable frying pan or dutch oven, heat the olive or vegetable oil. Add the onions and garlic and sauté for about a minute until onions become translucent. Remove the brisket from the marinade and sear the brisket on all sides and create a nice brown carmelization. Pour the marinade over the brisket until it reaches about halfway up the meat. Cover and bring to a simmer. Lower heat to medium-low and let simmer for 3-5 hours until meat is fork tender. About 2 hours into cooking process, taste and adjust for salt content.
  3. Remove from pan and let it rest on a plate for 15 minutes. Slice across the grain. At this point you can place into a coverable container with the braising liquid and freeze or place in a deep serving dish and spoon the braising liquid on top of it and serve. As stated above, I prefer to cook ahead of time and reheat the day of the gathering.
  4. Use the braising liquid to make a reduction (let sit in pan, simmering uncovered until it thickens and loses volume) or gravy (add flour and stir- then let simmer, covered for about 10 minutes stirring occasionally).
Using a Crockpot
  1. In a deep, coverable frying pan or dutch oven, heat the olive or vegetable oil. Add the onions and garlic and sauté for about a minute until onions become translucent. Remove the brisket from the marinade and sear the brisket on all sides and create a nice brown carmelization. Place the brisket in the crockpot with the onions and garlic and place setting on low or use a 6-8 hour setting. About 2 hours into cooking process, taste and adjust for salt content. Continue on to instruction 3 above.
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