Print Recipe
Spiced Brisket with Cranberries
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Prep Time :
15 min
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Cook Time :
2 hr 45 min
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Total Time :
3 hr
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Servings
8
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Serving Size
3 ounces beef and 2 tablespoons sauce
Ingredients
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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.
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Heat the oil in the pressure cooker on saut茅. 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. -
Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate. -
Just before serving time, preheat the oven to 300掳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. -
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
Calories
Protein
FiberNutrition 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
-
Prep Time :
15 min
-
Cook Time :
2 hr 45 min
-
Total Time :
3 hr
-
Servings
8
-
Serving Size
3 ounces beef and 2 tablespoons sauce
Ingredients
-
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.
-
Heat the oil in the pressure cooker on saut茅. 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. -
Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate. -
Just before serving time, preheat the oven to 300掳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. -
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.
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