Brisket with Cranberry Gravy

From: Taste of Home

• 12 Servings
• Prep: 15 min. Cook: 5-1/2 hours

Ingredients

• 1 medium onion, sliced
• 1 fresh beef brisket (3 pounds), halved
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup thawed cranberry juice concentrate
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

• Place onion in a 5-qt. slow cooker; top with brisket. Combine the cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
• Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat.
• In a small saucepan, combine cornstarch and water until smooth; stir in the cooking juices. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy. Yield: 12 servings.

Nutrition Facts: 1 serving equals 225 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 46 mg sodium, 21 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Brisket with Cranberry Gravy published in Light & Tasty October/November 2006, p21