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Bake & Roast

Sweet and Tangy Brisket
For less sweetness, substitute large yellow onions for the Vidalias. If you're feeding a smaller group, halve this recipe, use a large baking dish, and reduce cook time to 3 to 4 hours.
1 (5- to 7-lb.) flat-cut brisket, fat trimmed to 1/4"
Salt and pepper
2 (2-oz.) packets onion soup mix
3 Vidalia onions, sliced
1 (28-oz.) can diced tomatoes
1 (28-oz.) can tomato sauce
2 (13-oz.) cans whole-berry cranberry sauce
1 (2-lb.) bag baby carrots
8 oz. pitted prunes (optional)
Boiled egg noodles, for serving
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Sweet and Tangy Brisket

Sweet and Tangy Brisket

Sweet and Tangy Brisket
  • Servings:Serves 8 to 10
  • Prep Time:15 minutes
  • Cook Time:360 minutes
1. Place a rack in lower-middle of oven and heat to 350 degrees.
2. Season brisket generously with salt and pepper, then place fat side up in a large roasting pan. Sprinkle onion soup mix evenly over top, then add onions, diced tomatoes, tomato sauce, and cranberry sauce. Scatter carrots and prunes (if using) around brisket, then cover pan tightly with foil.
3. Transfer to oven and bake 3 hours. Stir sauce and baste brisket, then return foil and continue to cook, stirring and basting occasionally, until fully tender, 2 to 3 more hours. Transfer brisket to a cutting board, tent loosely with foil, and let rest 10 minutes. Meanwhile, transfer carrots to a bowl and cover to keep warm. Skim fat off top of sauce, then transfer sauce to a serving bowl.
4. Slice brisket against the grain, then transfer to a platter. Arrange carrots around brisket, and serve with sauce and noodles on the side.
Source: Hannaford fresh Magazine, September 2020