Ingredients
- 2 large onions, cut into 1/2-inch pieces
2 pounds baby carrots
1/4 cup ketchup
One 16-ounce can whole-berry cranberry sauce
1 1/2 cups dry red wine
One 14-ounce can reduced-sodium, fat-free beef broth
1 tablespoon garlic powder
2 teaspoons onion powder
One 3-pound fresh beef brisket (single cut)
Salt and freshly ground pepper
2 tablespoons vegetable oil
Description
Sweetened With Cranberry Sauce, This Easy, Quick-fix Version Of Beef Brisket Slowly Cooks To Perfection.**Makes 8 Servings.**
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