Categories: Beef main dish
Ingredients
- One 5 lb. beef brisket
- One 15 oz. bottle Italian salad dressing
- 1 cup firmly packed brown sugar
- 1 cup bottled barbecue sauce
- 1 cup fresh cranberries or whole cranberry sauce
- Watercress or fresh parsley sprigs, for garnish
Directions
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Place the brisket in a large baking dish, add the salad dressing, and turn to coat. Cover with plastic and marinate in the refrigerator for 3 to 4 hours, turning several times.
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Preheat the oven to 300 degrees.
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Remove the brisket from the marinade; discard the marinade. Wrap the brisket tightly in foil and place in a clean baking dish. Bake for 3 1/2 hours.
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Open up the foil and bake the brisket for 30 minutes more. Remove the brisket from the foil, reserving the juices. Place the brisket and the juices in a baking dish. Cover with plastic and refrigerate for 24 hours.
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Preheat the oven to 300 degrees. Transfer the brisket to a cutting board. Drain the juices into a saucepan and add the sugar and barbecue sauce. Heat, over medium heat, stirring, until the sugar has dissolved.
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Slice the brisket very thinly against the grain. Place the slice in a casserole and pour 1 cup of the sauce over them. Cover the casserole with a lid or tightly with foil and bake for 1 hour.
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Meanwhile, add the cranberries to the sauce remaining in the saucepan. Heat the mixture until the cranberries are soft but not mushy. Remove the sauce from the heat and set side.
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When the brisket is done, reheat the sauce. Arrange the meat on a serving platter and surround with watercress. Spoon the cranberry sauce over the brisket slices and serve.