Rachael Ray: Rachael's Daytime Talkshow

Grammy’s Brisket

One of our recipes from the Granny cook-off!

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Ingredients

2 tablespoons EVOO – Extra Virgin Olive Oil
1 5 to 6 pound beef brisket, trimmed and cleaned
2 14-ounce cans whole berry cranberry sauce
2 2-ounce packets onion soup mix
1/2 cup ketchup
2 cups ginger ale
1 teaspoon orange marmalade
1 cup black coffee

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Preparation

Preheat oven to 375ºF.

Place a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sear the meat in the hot pan until deep brown on both sides, about 5 minutes per side. While the meat is browning, in a mixing bowl combine the remaining ingredients.

Transfer the browned meat to a large casserole dish and cover with the sauce mixture. Cover the pan tightly with aluminum foil and place in the oven. Bake, basting a few times during cooking, until the meat is tender enough to shred easily with a fork, about 3 hours.

When the meat is ready, transfer to a cutting board and let rest for about 10 minutes. Serve the meat thinly sliced with the pan gravy and your favorite sides.

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