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Spiced Brisket with Cranberries

Spiced Brisket with Cranberries
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Spiced Brisket with Cranberries

Plan to prepare and cook the brisket the day before you serve it. This way it’ll give the beef time to release its juices so you can use them to make the sauce. Also, once the juices have cooled, you can easily skim off the fat. Refrigerate the brisket overnight, then the next day, before the meal, finish it up.

Ingredients

Servings  8   Serving Size   3 ounces beef and 2 tablespoons sauce

  • 2 teaspoons olive oil
  • 1 2-pound beef brisket, all visible fat discarded
  • 1 teaspoon dried oregano (crumbled)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper ((coarsely ground preferred))
  • 1/2 cup fat-free, low-sodium beef broth
  • 1 cup barbecue sauce (lowest sodium available)
  • 1 cup whole cranberries
  • 1/3 cup firmly packed dark brown sugar

Directions

Tip: Click on step to mark as complete.

  1. Heat the oil in the pressure cooker on sauté. Cook the brisket on both sides, or until browned. Turn off the pressure cooker. In a small bowl, stir together the oregano, garlic powder, salt, and pepper. Sprinkle the mixture over the beef. Pour the broth around the beef. Pour the barbecue sauce over the beef. Secure the lid. Cook on high pressure for 55 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
  2. Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate.
  3. Just before serving time, preheat the oven to 300°F. Remove the beef from the refrigerator. Very thinly slice the beef across the grain. Put it in the baking dish. Skim off the fat from the refrigerated juices. Pour 1 cup of the juices over the beef. Bake, tightly covered, for 45 minutes to 1 hour.
  4. Meanwhile, in a small saucepan, cook 1 cup of the juices over medium-high heat. Add the cranberries and brown sugar. Cook until the cranberries pop and are soft, stirring occasionally. Drizzle the sauce over the beef.

Nutrition Facts

Spiced Brisket with Cranberries
CaloriesCalories
257 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
1g Per Serving

Nutrition Facts

Calories 257
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 70 mg
Sodium 331 mg
Total Carbohydrate 24 g
Dietary Fiber 1 g
Sugars 22 g
Protein 24 g

Dietary Exchanges
1 1/2 other carbohydrate, 3 lean meat

This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.
Plan to prepare and cook the brisket the day before you serve it. This way it’ll give the beef time to release its juices so you can use them to make the sauce. Also, once the juices have cooled, you can easily skim off the fat. Refrigerate the brisket overnight, then the next day, before the meal, finish it up.

Nutrition Facts

Spiced Brisket with Cranberries
CaloriesCalories
257 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
1g Per Serving
×
Calories 257
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 70 mg
Sodium 331 mg
Total Carbohydrate 24 g
Dietary Fiber 1 g
Sugars 22 g
Protein 24 g

Dietary Exchanges
1 1/2 other carbohydrate, 3 lean meat

Ingredients

Servings  8   Serving Size   3 ounces beef and 2 tablespoons sauce

  • 2 teaspoons olive oil
  • 1 2-pound beef brisket, all visible fat discarded
  • 1 teaspoon dried oregano (crumbled)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper ((coarsely ground preferred))
  • 1/2 cup fat-free, low-sodium beef broth
  • 1 cup barbecue sauce (lowest sodium available)
  • 1 cup whole cranberries
  • 1/3 cup firmly packed dark brown sugar

Directions

Tip: Click on step to mark as complete.

  1. Heat the oil in the pressure cooker on sauté. Cook the brisket on both sides, or until browned. Turn off the pressure cooker. In a small bowl, stir together the oregano, garlic powder, salt, and pepper. Sprinkle the mixture over the beef. Pour the broth around the beef. Pour the barbecue sauce over the beef. Secure the lid. Cook on high pressure for 55 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
  2. Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate.
  3. Just before serving time, preheat the oven to 300°F. Remove the beef from the refrigerator. Very thinly slice the beef across the grain. Put it in the baking dish. Skim off the fat from the refrigerated juices. Pour 1 cup of the juices over the beef. Bake, tightly covered, for 45 minutes to 1 hour.
  4. Meanwhile, in a small saucepan, cook 1 cup of the juices over medium-high heat. Add the cranberries and brown sugar. Cook until the cranberries pop and are soft, stirring occasionally. Drizzle the sauce over the beef.
This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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