The Main Event
An entrée that’s sure to please your revelers
Braised Brisket with Cranberries (8 servings)
INGREDIENTS:
• 3 lbs. beef brisket, fat trimmed to a ¼ layer • coarse salt and ground pepper • 3 Tbsp. all-purpose flour • 1 can (14½ oz.) reduced-sodium chicken broth • 1 c. dry red wine • 1 bay leaf • 2 tbsp. unsulfured molasses • 1 bag (12 oz.) cranberries • 2 cups water • 1 bag (1 lb.) frozen pearl onions
1. Preheat oven to 350°. Make sure oven rack is in lowest position. 2. Season brisket with salt and pepper. 3. Place brisket, fat side down, in 5-quart Dutch oven or heavy pot and cook on mediumhigh 8-10 minutes, turning once, until browned on both sides. 4. Remove brisket from pot and set aside. 5. Add flour to pot and cook 30 seconds, stirring constantly. 6. Add broth, wine, bay leaf, molasses, half the cranberries and water to the pot and bring to a boil. 7. Return brisket to pot, cover and bake in oven for 3 hours. 8. Stir in onions, cover and return pot to oven. Cook 30 more minutes. 9. Stir in remaining cranberries, return pot to oven and cook uncovered until brisket is fork tender, approximately 30 minutes. 10. Discard bay leaf before serving. Cranberry Fun Fact: Americans consume some 400 million pounds of cranberries each year. About 80 million pounds--or 20 percent--are gobbled up during Thanksgiving week.
