What do you do with your weekends? Is the whole family around?
Our girls are still pretty young, so we tend to do things as a family during the weekends and make the most of our time together. That usually means waking up and taking Patella on a long walk together while the girls eat their breakfast in the stroller and watch for birds, greet the other puppies we see along the way and just generally enjoy the morning before it gets too warm to be outside comfortably. Then we run errands in town or work on projects around the house, whatever we decide needs done – maybe thats just a movie over lunch *shrugs* anything’s possible! But it is certainly our time to relax, together and its a time that we all look forward to every week. We might even extend the experience of a lazy weekend by avoiding any tidying up or dishes that might need done and we will even just set the slow cooker up to make our dinner for us and work on it through the entire weekend. That is simply the best kind of weekend!
This recipe is one of the few beef recipes that we make but not one to put on the “to make someday” list – bump this one up to the Must Make NOW list! During late February and March, corned beef and brisket goes on sale for St. Patrick’s Day and we tend to pick up a few to eat during that time along with a silly amount of red potatoes and cabbage – its just such a nice treat, even once a year when we get to have it – its worth it! This is the first year that we bought extra brisket to freeze for later on in the year. I actually chose an unseasoned one so we can make beef jerky or just use it as a nice roast later on and I landed on making a delicious slow cooker brisket recipe for it. If you like the cranberry flavor, I would suggest doubling it and using ketchup if you like a thicker sauce, if you are a fan of the pan dripping consistency of sauce, stick with the tomato sauce. Either way? This is sure to please!
My hubby was incredibly excited about this one because I whipped up some garlic mashed potatoes for it – something that we haven’t had much of lately, potatoes. I’m not sure why, but we have been eating a fair share of rice or pasta with our meals…. hmmm…. Either way, I can’t imagine eating this one without a side of hot, buttered peas and steamy, creamy mashed potatoes! Everyone gobbled this up and left
very little not even a trace of dinner on their plate! Certainly the mark of success!
- 2-1/2 lb beef brisket
- 1/2 tsp salt
- 1/4 tsp pepper
- one, 16 oz can of whole berry cranberry sauce
- one, 8 oz can of tomato sauce
- 1/2 C chopped onion
- 1 TBS prepared, whole grain mustard
Combine the salt, pepper, cranberry sauce, tomato sauce, onion and mustard in the slow cooker, stir together with a spoon until well combined.
Place the brisket in the sauce mixture, turning to coat. Cover and cook on LOW for 5-6 HOURS or until the brisket is tender.
Remove, slice thinly and serve with a generous ladle of sauce poured over the top – dont forget to make your mashed potatoes and peas! You won’t regret it!