Spiced Brisket with Cranberries
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
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
Heat the oil in the pressure cooker on sauté. 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°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.
Original Recipe: American Heart Association