Description
This slow cooker beef brisket is a delicious and easy recipe featuring a tangy cranberry sauce that complements the tender meat.
Ingredients
Scale
- 3 pounds Beef Brisket (have your butcher cut the fat cap off of the beef brisket)
- 14 ounces Cranberry Sauce (one can)
- 1 cup Bone Broth (or any broth)
- 3 tablespoons Tomato Paste
- to taste Kosher salt and ground pepper
Instructions
- Using a sharp knife, carefully trim off any excess or loose pieces of meat. Generously rub the 3 pounds Beef Brisket with Kosher salt and ground pepper.
- Place the brisket into the bottom of the cooker. In a small bowl, combine half the 14 ounces Cranberry Sauce, 1 cup Bone Broth, and 3 tablespoons Tomato Paste. Pour this mixture over the brisket.
- Cover and cook on low for 8-10 hours until fork-tender so that it falls apart.
- Once finished cooking, remove the beef from the pot and use two forks to pull it apart.
- Add the pulled beef back to the cooking liquid, along with the remaining cranberry sauce, and mix well to combine.
Notes
- For added flavor, let the brisket sit in the rub for a few hours or overnight before cooking.
- Serve with mashed potatoes or over rice.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate