This is another delicious meal for the winter months. The flavors are hearty and robust, and the cranberries and onions balance each other out. The entire house smells wonderful as it cooks.
Don’t be fooled by the long cooking time; it’s still really easy to make. Ideal for a lazy Saturday or Sunday afternoon when you’ll be home, in order to add the necessary ingredients as it cooks. I imagine it could be made in a slow-cooker, but I haven’t tried that.
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I just made this the other night and it was very, very yummy. The brisket came out so incredibly tender. I have to admit, though, I couldn’t find whole cranberries, so I went with the whole berries in the can. Definitely a keeper!
This looks amazing! I am definitely going to try this some lazy, Sunday afternoon!
This looks interesting. I make mine with a combination of water, soy sauce and burgandy wine. It is one of the few dishes that I don’t measure the proportions. I’ll try yours next time I make a brisket.
Ah brisket….one of the comfort foods and part of my Jewish heritage.
The cranberries with it will work well. My mom used to make a dish called “tzimmis”…you may have heard the word. It’s Yiddish for “causing a lot fuss and aggravating people” She may have had me in mind.
Anyhow, it too combines fruit and brisket. She cooks the brisket in the pot with chopped onions and garlic….adding some beef stock. After about an hour, take the brisket out of the pot and slice thinly. Put back into the pot with a half box pitted prunes and then two or three yams (not sweet potatoes) cut up. Cook for another hour or so, but not letting the yams get mushy…
Something about sweet with meat is wonderful. You can serve with couscous….or rye bread..anything that will mop up the juices.
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