Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp sautéed green beans to round out the meal.
- Prep time 15 minutes
- Total time 8 hours & 15 minutes
- Portion size 8 servings
Ingredients
Method
Arrange onion in bottom of slow cooker; place beef on top. In bowl, whisk together cranberry sauce, chili sauce, ginger, Worcestershire sauce, onion powder, salt and pepper; pour over beef. Cover and cook on low until beef is tender, about 8 hours.Carefully scrape any cranberry mixture off top of beef. Remove beef to cutting board; tent with foil. Let rest for 10 minutes before slicing.
While beef is resting, skim fat from juices in slow cooker. In small bowl, whisk cornstarch with 3 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with beef.
Tip from The Test Kitchen: A double brisket is made up of both lean and fatty meats, so you can have your choice at the dinner table. If the brisket's too large for your slow cooker, you may need to cut it in half to fit.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 668 mg
- Sugars 22 g
- Protein 32 g
- Calories 465.0
- Total fat 24 g
- Potassium 604 mg
- Cholesterol 106 mg
- Saturated fat 9 g
- Total carbohydrate 28 g
%RDI
- Iron 24.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 8.0
