A brisket makes a hearty weeknight meat-and-potatoes meal, but it also serves as a centerpiece to a formal Christmas or Passover dinner. Tostadas, on the other hand, are fun Mexican fare. If you have houseguests at holiday time, this meal combination is a great way to feed them two successive dinners with two distinct flavors.
Your guests will never know both meals were made with the same base.
If you're having a large crowd make sure to at least double the recipe. (Serves 8 with leftovers for Meal 2.)
Preheat oven to 300 F. Rub brisket with salt, pepper, and garlic. Place in large stockpot or Dutch oven. Top with onion. In separate bowl mix together cranberry and tomato sauces, flour, and wine. Pour over brisket. Cook in oven for four hours. Remove brisket from gravy and transfer to a platter with raised sides. Slice brisket and pour gravy over before serving.
Meal 2: Shredded Beef Tostadas
Remove leftover brisket from gravy. Place in medium sauce over medium heat and add salsa. Stir occasionally and aggressively until meat falls apart. Meanwhile, mash avocado with garlic salt and stir in tomato and onion to make guacamole. Put equal portions of shredded meat on each of 8 tostada shells, and top with equal portions of cheese, guacamole, and lettuce.