Ingredients
3 pounds beef brisket, trimmed
14 ounces cranberry sauce (1 can)
1 cup bone broth (or any broth)
3 tablespoons tomato paste
Kosher salt, to taste
Ground black pepper, to taste
Instructions
- Using a sharp knife, trim off any excess fat or loose pieces from the brisket.
- Season the brisket generously on all sides with kosher salt and black pepper.
- Place the brisket into the bottom of the slow cooker.
- In a small bowl, mix together half of the cranberry sauce, the bone broth, and the tomato paste until smooth.
- Pour this mixture evenly over the brisket.
- Cover and cook on low heat for 8–10 hours, or until the brisket becomes fork-tender and easy to shred.
- Carefully remove the brisket from the slow cooker and place it on a cutting board.
- Using two forks, shred the beef into pieces.
- Return the shredded brisket to the slow cooker and mix it with the remaining cranberry sauce and cooking liquid.
- Stir gently to combine and serve warm.
Notes
- Leftover brisket can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat gently on the stovetop or microwave before serving.
- This recipe freezes well for up to 3 months.
- You may substitute bone broth with chicken broth, beef broth, or vegetable broth.
- Homemade cranberry sauce can be used instead of store-bought.
- Prep Time: 10 min