Tag: cranberry

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B-Flat Cranberry Brisket

Doubtless more elaborate, foodie-friendly versions of this recipe exist, but—speaking strictly for myself—I stand with mouth agape in admiration for the breathtaking simplicity of this 60s-era version.

Mix well a 14-oz. can jellied cranberry sauce with a packet of Lipton Onion Soup Mix for each two pounds of untrimmed brisket. Places brisket in a lightly oiled baking pan, slather with the cranberry/onion soup mix and cook in a 275 oven an hour or so for each pound until meat is tender. Serve with onion rolls and red cabbage slaw.

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Ellen’s Cranberry Brisket

A recipe from my friend Ellen, who helps me keep up with my fines with the Jackson/Hinds Library System (no simple task, that). It’s beautifully succulent, with a sweet/savory tang, rather colorful—as roast meats go—and has a wonderful aroma. Doubtless more elaborate, “foodie-friendly” versions of this recipe exist, but—speaking strictly for myself—I stand with mouth agape in admiration for the sheer 60s-era simplicity of this version.

Ellen uses a 14-oz. can jellied cranberry sauce to a packet of Lipton Onion Soup Mix for each two pounds of untrimmed brisket. That’s it. She places the brisket in a lightly oiled baking pan, spreads the soup mix onto it, tops with slices of cranberry jelly, covers it, and cooks in a 275 oven an hour or so for each pound until meat is tender. Serve with onion rolls and red cabbage slaw.