BRISKET WITH CRANBERRY GRAVY
2 1/2 pounds fresh beef brisket (not corned beef)
1/2 teaspoon salt
1 (16 oz.) can whole berry cranberry sauce
1 (15 oz.) can tomato sauce
1 onion, chopped
Rub surface of beef with salt. Place beef in 10-inch skillet.
Mix cranberry sauce, tomato sauce and onion; pour over beef. Heat to boiling over medium heat. Stir; reduce heat to low. Cover and simmer 1 1/2 to 2 hours or until beef is tender. STOP HERE.
TO SERVE NOW:
Cut beef across grain into thin slices. Serve with gravy.
TO STORE IN REFRIGERATOR:
Cover tightly and refrigerate cooked beef in gravy no longer than 48 hours.
TO STORE IN FREEZER:
Cook beef 30 minutes. Cut beef across grain into thin slices. Place beef and gravy in labeled and airtight 1 1/2 quart freezer container. Freeze no longer than 2 months.
TO REHEAT FROM REFRIGERATOR:
About 30 minutes before serving, cover and heat beef and gravy in 10-inch skillet over medium-low heat, stirring occasionally, until hot. Cut beef across grain into thin slices. Serve with gravy.
TO REHEAT FROM FREEZER:
About 50 minutes before serving, dip container into hot water to loosen; remove container. Cover and heat beef and gravy in 10-inch skillet over medium-low heat; stirring occasionally, until hot.
Servings: 6-8
Source: Betty Crocker's Good and Easy Cookbook
2 1/2 pounds fresh beef brisket (not corned beef)
1/2 teaspoon salt
1 (16 oz.) can whole berry cranberry sauce
1 (15 oz.) can tomato sauce
1 onion, chopped
Rub surface of beef with salt. Place beef in 10-inch skillet.
Mix cranberry sauce, tomato sauce and onion; pour over beef. Heat to boiling over medium heat. Stir; reduce heat to low. Cover and simmer 1 1/2 to 2 hours or until beef is tender. STOP HERE.
TO SERVE NOW:
Cut beef across grain into thin slices. Serve with gravy.
TO STORE IN REFRIGERATOR:
Cover tightly and refrigerate cooked beef in gravy no longer than 48 hours.
TO STORE IN FREEZER:
Cook beef 30 minutes. Cut beef across grain into thin slices. Place beef and gravy in labeled and airtight 1 1/2 quart freezer container. Freeze no longer than 2 months.
TO REHEAT FROM REFRIGERATOR:
About 30 minutes before serving, cover and heat beef and gravy in 10-inch skillet over medium-low heat, stirring occasionally, until hot. Cut beef across grain into thin slices. Serve with gravy.
TO REHEAT FROM FREEZER:
About 50 minutes before serving, dip container into hot water to loosen; remove container. Cover and heat beef and gravy in 10-inch skillet over medium-low heat; stirring occasionally, until hot.
Servings: 6-8
Source: Betty Crocker's Good and Easy Cookbook
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