Brisket With Cranberry-Horseradish Gravy

1. 1

   Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker.

2. 2

   Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef.

3. 3

   Cover and cook on low for 6-7 hours or until tender.

4. 4

   Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan.

5. 5

   Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.