Love and Spices:
Brisket with cranberries

Ginger ale and cranberries lend a delicious taste to this traditional dish

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, allows you to discover unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Brisket with cranberries and ginger ale

Just slow-cook and let it work its magic to create the most tender brisket!

Preparation time: 20 min | Cooking time: 2 to 3 hrs | Preheat oven to 325°F/160°C | Yields: 8 to 10 servings

• 4 lbs to 6 lbs / 1.8 to 2.7 kg beef brisket
• 1 can 8 oz / 235 ml ginger ale
• 2 cups / 200 ml frozen cranberries
• 2 envelopes of dried onion soup mix
• 1 can / 348 ml cranberry jelly
• 3 tbsp Dijon mustard
• 1 tbsp olive oil

Rinse the brisket and pat dry using a paper towel.
Place the brisket in a glass baking dish large enough to fit snugly. Set aside.
In a bowl, mix the can of cranberry jelly, mustard and soup mix.
Spread the mixture evenly over the brisket.
Pour the ginger ale around the brisket with 1 cup of frozen cranberries.
Cover tightly with parchment paper then with aluminum foil.
Roast for 3 hours until tender or 30 minutes per pound / 450 g.
Baste occasionally.
Transfer the brisket to a cutting board and let it rest.
Skim any fat from the surface of the pan and discard.
Add the remaining cup of frozen cranberries.
Return the pan to the oven and reduce the sauce.
Cook for an additional 20 minutes until hot and bubbling and reduced.
Meanwhile, cut the brisket against the grain into thin slices.
Transfer the slices onto a platter and pour reduction sauce over the slices.
If not served immediately, reheat with sauce before serving.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn