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Cranberry Holiday Beef Brisket Recipe

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3.8 from 3 reviews

This Cranberry Holiday Beef Brisket is a festive and flavorful main dish perfect for winter gatherings. The slow-roasted brisket is seasoned with a blend of herbs and spices, then cooked low and slow with a tangy cranberry jelly and Worcestershire sauce mixture. Accompanied by red potatoes and dried cranberries, this recipe offers a tender, juicy, and aromatic meal that highlights the best of holiday flavors.

Ingredients

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)
  • 1 Pound red potatoes (petite)

Sauces and Extras

  • 14 Ounces cranberry jelly
  • 1 Tablespoon Worcestershire sauce
  • 1 Cup dried cranberries
  • 3 Sprigs fresh rosemary
  • 3 Sprigs fresh thyme

Instructions

  1. Season Brisket: Remove the brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature. In a small bowl, combine salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub the olive oil evenly over the brisket, then season generously on all sides with the spice mixture.
  2. Prepare Onions: Dice half of the yellow onion and thinly slice the other half to use later in the cooking process.
  3. Sauté Aromatics: Heat a saucepan over medium heat and add a bit of olive oil. Add diced onions, diced shallot, and minced garlic cloves to the pan. Cook for about 5 minutes until softened and fragrant.
  4. Add Cranberry Sauce: Stir in the cranberry jelly and Worcestershire sauce into the saucepan with the aromatics. Mix until well combined and cook the mixture for an additional 10 minutes to let the flavors meld together.
  5. Preheat Oven: Meanwhile, preheat your oven to 250°F (120°C) to prepare for slow roasting the brisket.
  6. Layer Ingredients: Pour half of the cranberry sauce mixture into a roasting pan. Lay the thinly sliced onions over the sauce. Place the brisket fat side down on top of the onions and pour the remaining sauce evenly over the brisket.
  7. Add Potatoes and Herbs: Arrange the petite red potatoes, dried cranberries, and fresh rosemary and thyme sprigs around the brisket in the roasting pan. Cover the pan tightly with aluminum foil to trap moisture during cooking.
  8. Roast Brisket: Place the covered roasting pan on the center rack of the oven. Roast the brisket low and slow at 250°F for 4 hours, allowing the meat to become tender and infuse with the cranberry and herb flavors.
  9. Slice and Serve: Once cooked, remove the brisket from the oven and let it rest briefly. Slice the brisket against the grain and serve warm with the roasted potatoes and cranberry sauce.

Notes

  • Allowing the brisket to come to room temperature before cooking ensures even cooking.
  • Low and slow roasting at 250°F makes the brisket tender and juicy.
  • You can substitute cranberry jelly with homemade cranberry sauce if preferred.
  • Use fresh herbs for best flavor, but dried herbs can be substituted if necessary.
  • Rest the brisket after roasting for 10–15 minutes before slicing to retain juices.

Find it online: https://bitezly.com/cranberry-holiday-beef-brisket-recipe/