Cranberry Holiday Beef Brisket Recipe

Introduction

This Cranberry Holiday Beef Brisket is a festive twist on a classic comfort dish. Tender brisket slow-roasted with a flavorful cranberry sauce and aromatic herbs makes it perfect for holiday gatherings. The combination of savory and sweet creates a delightful balance that’s sure to impress.

Ingredients

• 3 ½ pounds brisket (flat cut)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 yellow onion
• 5 cloves garlic (minced)
• 1 shallot (diced)
• 14 ounces cranberry jelly
• 1 tablespoon Worcestershire sauce
• ½ cup beer (Guinness recommended)
• 1 pound petite red potatoes
• 1 cup dried cranberries
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme

Instructions

1. Step 1: Remove the brisket from the fridge 30 minutes before cooking to let it come to room temperature. In a small bowl, combine salt, pepper, dried thyme, dried rosemary, garlic powder, and onion powder.
2. Step 2: Rub olive oil all over the brisket, then season generously with the spice mixture. Let it rest for 30 minutes.
3. Step 3: Dice half of the onion and thinly slice the other half.
4. Step 4: Heat a saucepan over medium heat and add a splash of olive oil. Add the diced onions, shallot, and minced garlic. Cook for about 5 minutes until softened.
5. Step 5: Stir in the cranberry jelly, Worcestershire sauce, and Guinness beer. Cook the mixture for 10 minutes, stirring occasionally.
6. Step 6: Preheat the oven to 250°F (120°C).
7. Step 7: Pour half of the cranberry sauce into a roasting pan. Add the sliced onions, then place the brisket fat side down on top.
8. Step 8: Pour the remaining sauce over the brisket. Surround the brisket with the red potatoes, dried cranberries, and fresh rosemary and thyme sprigs. Cover the pan tightly with foil.
9. Step 9: Roast the brisket in the center of the oven for 4 hours until tender.
10. Step 10: Remove the brisket from the oven, slice against the grain, and serve with the potatoes and cranberry sauce.

Tips & Variations

• For extra depth, marinate the brisket in the spice rub overnight in the fridge before cooking.
• Substitute Guinness with a dark ale or beef broth if preferred.
• Add carrots or parsnips along with the potatoes for additional root vegetables.
• Use fresh cranberries instead of dried for a tart pop of flavor, adjusting sweetness if needed.

Storage

Store leftover brisket and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered pan over low heat or in the oven at 300°F until heated through, adding a splash of broth if needed to keep moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

While brisket yields the best slow-cooked tenderness, you can use a chuck roast as an alternative. Cooking times may vary slightly.

Is it necessary to use beer in the sauce?

Beer adds a rich, malty flavor, but you can substitute with beef broth or non-alcoholic beer if preferred. The sauce will still be delicious.

Cranberry Holiday Beef Brisket Recipe

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This Cranberry Holiday Beef Brisket is a festive and flavorful dish perfect for holiday gatherings. The brisket is seasoned with a mix of herbs and spices, then slow-roasted with a savory cranberry glaze made from cranberry jelly, Worcestershire sauce, and Guinness beer. Accompanied by tender red potatoes and dried cranberries, this hearty meal combines savory and sweet flavors for a delicious centerpiece.

• Author: Rita
• Prep Time: 45 minutes
• Cook Time: 4 hours 20 minutes
• Total Time: 5 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Brisket

• 3 ½ Pounds brisket (flat cut)
• 1 Tablespoon olive oil
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 1 Teaspoon dried thyme
• 1 Teaspoon dried rosemary
• 1 Teaspoon garlic powder
• 1 Teaspoon onion powder

Vegetables and Aromatics

• 1 yellow onion
• 5 Cloves garlic (minced)
• 1 shallot (diced)
• 1 Pound red potatoes (petite)

Sauce and Seasonings

• 14 Ounces cranberry jelly
• 1 Tablespoon Worcestershire sauce
• ½ Cup beer (Guinness)
• 1 Cup dried cranberries
• 3 Sprigs rosemary (fresh)
• 3 Sprigs thyme (fresh)

Instructions

1. Season the Brisket: Remove brisket from the fridge 30 minutes before cooking. In a small bowl, combine salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub olive oil on the brisket, then season generously with the spice mixture. Let the brisket rest and come to room temperature for 30 minutes.
2. Prepare Onions: Dice half of the yellow onion and thinly slice the other half. This will be used both in the sauce and as a topping for the brisket.
3. Cook Sauce Base: Heat a saucepan over medium heat and add olive oil, swirling to coat. Add diced onions, diced shallot, and minced garlic. Cook for about 5 minutes until softened. Then add cranberry jelly, Worcestershire sauce, and Guinness beer. Stir to combine and let simmer for 10 minutes to meld flavors.
4. Preheat Oven: Preheat the oven to 250°F (121°C) to prepare for slow roasting the brisket.
5. Assemble in Roasting Pan: Pour half of the cranberry sauce into the bottom of a roasting pan. Lay the thinly sliced onion over the sauce, then place the brisket fat side down on top. Pour the remaining sauce evenly over the brisket.
6. Add Potatoes and Herbs: Arrange the petite red potatoes, dried cranberries, and fresh rosemary and thyme sprigs around the sides of the brisket inside the roasting pan. Cover the pan tightly with foil to retain moisture during roasting.
7. Roast the Brisket: Place the covered roasting pan on the center oven rack and roast for 4 hours at 250°F until the brisket is tender and infused with the cranberry glaze.
8. Slice and Serve: Once done, remove the brisket from the oven and slice against the grain. Serve the sliced brisket with the roasted potatoes and spoon the cranberry sauce over the top for a festive holiday meal.

Notes

• Allowing the brisket to come to room temperature before cooking helps it cook more evenly.
• Low and slow roasting at 250°F ensures tender, juicy meat infused with the sweet and savory cranberry sauce.
• Using Guinness beer adds depth and richness to the sauce, but you can substitute with a stout or dark beer if preferred.
• The dried cranberries around the brisket add a touch of sweetness and festive color to the dish.
• Resting the meat after cooking allows the juices to redistribute for a moist final result.

Keywords: brisket, cranberry, holiday recipe, beef brisket, slow roasted, Christmas dinner, cranberry jelly, Guinness, potatoes, festive meal