Fall recipes: Brisket with fresh cranberry sauce

  Healthy easy brisket cooking in a Dutch
     oven. © 2009 George Leposky

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Brisket is an all-time favorite with folks who like this traditional dish. I started with a recipe from my cousin Michelle Tichauer Fanwick, who lives in Connecticut and works as a consultant to the consumer-products industry.

She has no idea where she found her version.

I’ve modified her recipe to use fresh cranberries and onion soup prepared from scratch. Every commercially packaged onion-soup recipe I checked contains monosodium glutamate (MSG), a chemical that many people try to avoid.

Just because you’re making a brisket for a religious event or holiday treat is no reason to consume unhealthy traditional ingredients. Use alternative healthy ingredients instead.

Healthy easy brisket

Ingredients:

• 3 lb. brisket

• Cranberry sauce made from a package of fresh or frozen cranberries

• Homemade onion soup mix or Pacific Natural Foods Organic French Onion Soup

• 2 large onions, sliced

• 2 lb. baby carrots, washed 

• Two pkgs. pearled onions 

Instructions:

Preheat oven to 450 degrees F. Grease a large Dutch oven and place the brisket in it. Put half of the onions on top of the brisket and place it uncovered in the oven. Cook for 15 minutes.

Flip the brisket over. Repeat with the other half of the onions for another 15 minutes.

In a bowl, combine cranberry sauce and onion soup or mix, and stir well.

Reduce temperature to 325 degrees F.

Remove the brisket from the oven, put the sauce on top of the brisket, add carrots and pearled onions, cover, return to the oven, and cook until tender, about an hour. Remove from the oven and slice

Serves three or four people.

Cooking tips:

An entire 8 oz. package of prepared organic French onion soup from Pacific Foods of Oregon, Inc.,  may create too much liquid.  Start with 4 oz. and add more soup as needed.

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