Description
A savory and festive Cranberry Holiday Beef Brisket recipe that infuses tender slow-roasted brisket with aromatic herbs and a rich cranberry glaze, complemented by roasted red potatoes and dried cranberries for a perfect holiday meal.
Ingredients
Scale
Beef and Seasoning
- 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
Sauce and Liquids
- 14 Ounces cranberry jelly
- 1 Tablespoon Worcestershire sauce
- ½ Cup beer, Guinness
Accompaniments and Garnish
- 1 Pound red potatoes, petite
- 1 Cup dried cranberries
- 3 Sprigs rosemary, fresh
- 3 Sprigs thyme, fresh
Instructions
- Prepare and Season the Brisket: Remove brisket from the fridge 30 minutes before cooking to let it reach room temperature. In a small bowl, combine salt, pepper, dried thyme, rosemary, garlic powder, and onion powder. Rub the olive oil over the brisket, then season it generously with the spice mixture. Let it rest for 30 minutes.
- Prepare Onions: Dice half of the yellow onion and thinly slice the other half for cooking and roasting respectively.
- Make the Cranberry Sauce: Heat a saucepan over medium heat, add olive oil and swirl to coat. Add diced onion, shallot, and minced garlic cloves and cook for 5 minutes until softened. Stir in cranberry jelly, Worcestershire sauce, and Guinness beer. Cook the mixture for 10 minutes, stirring occasionally, to meld flavors and slightly thicken the sauce.
- Preheat Oven: Set the oven to 250°F to prepare for roasting the brisket low and slow.
- Assemble for Roasting: Pour half of the cranberry sauce into a roasting pan. Spread the thinly sliced onions evenly over the sauce. Place the brisket fat side down on top of the onion layer and pour the remaining sauce evenly over the brisket.
- Add Potatoes and Garnishes: Arrange red potatoes, dried cranberries, and fresh rosemary and thyme sprigs around the brisket in the roasting pan. Cover the entire pan tightly with foil to seal in moisture.
- Roast the Brisket: Place the roasting pan on the center rack of the oven and roast for 4 hours, allowing the brisket to become tender and infused with the sauce and herbs.
- Slice and Serve: After roasting, remove the brisket and let it rest slightly if desired. Slice the brisket against the grain to ensure tenderness and serve it with the roasted potatoes and generous spoonfuls of the cranberry sauce from the pan.
Notes
- Let the brisket rest before slicing to help it retain its juices, resulting in a more succulent bite.
- Slice the brisket against the grain for maximum tenderness and an easier chew.
- Don’t skip the dried cranberries as they add a chewy texture and burst of sweet-tart flavor that complements the savory brisket.
- Use a roasting pan with high sides to hold all the juices, sauce, and garnishes without spilling.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 490
- Sugar: 15g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
