Description
This Cranberry Holiday Beef Brisket recipe features tender beef brisket slow-roasted in a flavorful sauce of cranberry jelly, Guinness beer, and aromatic herbs, complemented by red potatoes and dried cranberries. Perfect for a festive gathering, it delivers a balanced blend of sweet, savory, and herbal notes that elevate your holiday meal.
Ingredients
Scale
Meat 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 (half diced, half thinly sliced)
- 5 Cloves garlic, minced
- 1 shallot, diced
Sauce and Flavorings
- 14 Ounces cranberry jelly
- 1 Tablespoon Worcestershire sauce
- ½ Cup beer (Guinness)
Accompaniments
- 1 Pound red potatoes, petite
- 1 Cup dried cranberries
- 3 Sprigs fresh rosemary
- 3 Sprigs fresh thyme
Instructions
- Prepare and Season the Brisket: Remove brisket from the fridge 30 minutes before cooking to bring to room temperature. In a small bowl, combine salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub olive oil over the brisket, then season generously with the spice mix. Let it rest for 30 minutes.
- Prepare Aromatics: Dice half of the yellow onion and thinly slice the other half. Mince the garlic cloves and dice the shallot.
- Make the Sauce: Heat a saucepan over medium heat and add a splash of olive oil. Add diced onions, diced shallot, and minced garlic to the pan. Cook for 5 minutes until softened. Add cranberry jelly, Worcestershire sauce, and Guinness beer. Stir well and simmer the mixture for 10 minutes to blend flavors.
- Preheat Oven: Set the oven to 250°F (120°C) to low roast the brisket slowly.
- Assemble in Roasting Pan: Pour half of the sauce into a roasting pan. Spread thinly sliced onions on top of the sauce, then place the brisket fat side down. Pour the remaining sauce over the brisket evenly.
- Add Potatoes and Herbs: Surround the brisket with petite red potatoes, dried cranberries, and arrange fresh thyme and rosemary sprigs around it. Cover the roasting pan tightly with foil.
- Roast the Brisket: Place the covered roasting pan on the center rack of the preheated oven and roast for 4 hours. This slow roasting ensures tender, flavorful meat.
- Serve: Remove the brisket from the oven and allow it to rest for a few minutes. Slice the brisket against the grain to maintain tenderness and serve alongside the potatoes with the rich cranberry sauce.
Notes
- Let the brisket rest before slicing to keep it juicy and tender.
- Slice the brisket against the grain for the best texture and bite.
- Don’t skip the dried cranberries; they add a delightful chewy texture and a burst of sweet-tart flavor.
- Use a roasting pan with high sides to contain all the flavorful juices and toppings during roasting.
Nutrition
- Serving Size: 1 serving (approx. 6 oz brisket with sides)
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 120 mg
