Brisket Braised With Cranberry And Tomato Sauce

Amarante

Sun, Jun 23 2024, 3:24 pm

This was definitely a throw back style recipe but people enjoyed it and I think some of the ingredients elevated it

Like many braises you can cook the day before and then it is easier to cut rid of the fat and the taste actually improves.

BRISKET BRAISED WITH CRANBERRY AND TOMATO SAUCE

Excerpt From: Lorraine Wallace - Mr. and Mrs. Sunday's Suppers

It is an honor for me to share my dear friend Liz’s family brisket with you. I love the sweet-and-sour balance of the cranberries with the tomatoes. At her gatherings, Liz serves her brisket sliced, then piled on a large platter with the sauce on the side in a gravy boat. Serve it with savory purple cabbage and spaetzle, if you like. A bonus of making this recipe is all the wonderful sauce it generates, which you can freeze and then make into another meal simply by using it to top spaghetti or another favorite pasta, and voilà: Instant dinner on a busy weeknight!

Serves 8

One 5-pound brisket with a 1-inch layer of fat on top
½ cup Dijon mustard
1 tablespoon Worcestershire sauce - use vegan
3 tablespoons garlic paste
2 tablespoons coarse salt
1 tablespoon freshly ground pepper
½ teaspoon cayenne pepper
3 large red or yellow onions, sliced ½ inch thick (about 5 cups)
Two 29-ounce cans Hunt’s tomato sauce
One 12-ounce jar chili sauce - this is the old fashioned and not Thai chili sauce
Two 14-ounce cans whole cranberries
Two 14-ounce cans jellied cranberries
2 large red bell peppers, very finely chopped (about 3 cups)
4 large tomatoes, very finely chopped or one 28-ounce can diced tomatoes, with their juices
8 medium Idaho potatoes, scrubbed and halved
8 large carrots, peeled and cut into ⅓-inch-thick rounds (about 4 cups)

1. Wash the brisket and pat dry using paper towels and allow it to come to room temperature for 30 minutes on a large plastic cutting board.

2. Preheat the oven to 400°F and position the oven rack in the lower portion of the oven.

3. In a small bowl, combine the mustard, Worcestershire sauce, garlic paste, salt, pepper, and cayenne, stirring to combine well. Rub the seasoning paste all over and under the meat.

4. Place the onion slices in the bottom of a large roasting pan to cover and make a bed for the brisket; place the brisket on top of the onions. Pour the tomato sauce, chili sauce, whole cranberries, and jellied cranberries over the meat. Add the bell peppers and tomatoes and stir to combine well. Make sure the meat is totally covered in the sauce mixture and if needed add enough water to keep the meat submerged at all times. Transfer the roasting pan to the oven and cook for 30 minutes. Reduce the heat to 375°F and cook until the meat is tender and falling apart, 3 to 3½ hours longer. About 1 hour before the meat is done, add the potatoes and carrots to the roasting pan.

5. Once the meat and vegetables are tender, remove the roasting pan from the oven and place the brisket on a large cutting board. Stir the sauce in the pan until well mixed and then pour into a gravy boat to serve at the table. Slice the brisket into 1-inch pieces (remove the fat layer at the top), and arrange on a large platter. Place the potatoes and carrots around the meat on the platter and pour a little of the sauce over the meat to keep it moist.