BRISKET WITH CRANBERRY-HORSERADISH GRAVY

Brisket with Cranberry-Horseradish Gravy image

Need a fix-it-and-forget-it entree for Christmas? Give this slow-cooker specialty a try. I like to serve it with boiled red potatoes.-Jeannie Mangan, Spokane, Washington

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 10 servings.

Number Of Ingredients 11

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Ingredients

1 teaspoon onion powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon ground allspice
1 fresh beef brisket (5 pounds)
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup horseradish sauce
2 teaspoons lemon juice
1 bay leaf
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker. , Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef. , Cover and cook on low for 6-7 hours or until tender. , Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan. , Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy.

Nutrition Facts : Calories 426 calories, Fat 15g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 446mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.