Cranberry Holiday Beef Brisket isn’t just a meal; it’s an edible embrace of the season’s warmth and joy. If you’re searching for that show-stopping centerpiece that will have your guests raving, your search ends here. This isn’t your average pot roast; it’s a symphony of tender, slow-cooked beef bathed in a rich, slightly tart, and wonderfully festive cranberry glaze. What makes this Cranberry Holiday Beef Brisket so utterly irresistible? It’s the perfect balance of sweet and savory, the melt-in-your-mouth texture that only time and low heat can achieve, and the vibrant, jewel-toned sauce that screams “celebration.” Imagin extracte the aroma filling your home as it slowly braises, a promise of the deliciousness to come. This dish is all about creating those cherished memories around the table, a culinary tradition that brings everyone together, making every bite a moment to savor.
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 (sliced)
- 5 Cloves garlic (minced)
- 1 shallot (diced)
- 14 Ounces cranberry jelly
- 1 Tablespoon Worcestershire sauce
- ½ Cup non-non-non-alcoholic alternativeic non-alcoholic beer (such as Guinness)
- 1 Pound red potatoes (petite, halved or quartered if large)
Preparing the Brisket
Seasoning the Brisket
The foundation of a flavorful Cranberry Holiday Beef Brisket begin extracts with proper seasoning. I like to start by patting the brisket completely dry with paper towels. This helps create a better surface for the seasoning to adhere to. In a small bowl, I combine the salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Give this mixture a good stir to ensure all the spices are well distributed. Now, generously rub this spice blend all over the entire surface of the brisket. Don’t be shy; you want that crust to develop beautifully during cooking. Let the seasoned brisket sit at room temperature for about 30 minutes while you prepare the other components. This allows the salt to start working its magic and tenderize the meat.
Searing the Brisket
Heat the tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the seasoned brisket into the hot pot, fat-side down if there’s a prominent fat cap. Sear the brisket for about 3-5 minutes per side, until a deep, golden-brown crust forms. This searing step is crucial as it locks in juices and builds incredible flavor through the Maillard reaction. You may need to adjust the heat slightly to prevent burning, but aim for a consistent, even sear. Once seared on all sides, remove the brisket from the pot and set it aside on a plate. Don’t worry if it’s not cooked through at this stage; we’re just developing that initial layer of flavor.
Building the Cranberry Holiday Sauce and Braising Liquid
Sautéing Aromatics
Reduce the heat in the same pot to medium. Add the sliced yellow onion and diced shallot to the pot. Sauté them, stirring occasionally, for about 5-7 minutes, or until they have softened and become translucent. The residual fat from searing the brisket will help cook these aromatics beautifully. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it, as burnt garlic can impart a bitter taste.
Creating the Sauce Base
Pour in thnon-alcoholic alternativecup of non-non-alcoholic beerholicolic beer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits that stuck during searing. These little binon-alcoholic beerre pure flavor! Let the beer simmer and reduce slightly for about 2 minutes. Now, add the 14 ounces of cranberry jelly and the tablespoon of Worcestershire sauce. Stir everything together until the cranberry jellynon-alcoholic beer melted and is well combined with the beer and Worcestershire sauce. This creates our luscious, tangy-sweet sauce that will coat the brisket as it braises.
Braising the Brisket
Assembling for the Braise
Return the seared brisket to the pot, nestling it into the cranberry sauce mixture. Ensure the sauce comes up at least halfway the sides of the brisket. Inon-alcoholic alnon-alcoholic beeratived, you can add a splash mnon-alcoholiclcoholic beer or even a little water to achieve this. The goal is to have plenty of liquid to keep the brisket moist and tender during the long cooking process. Place the halved or quartered red potatoes around the brisket in the pot. They will absorb all the delicious flavors from the braising liquid and become incredibly tender and flavorful.
Slow Cooking to Perfection
Cover the pot tightly with a lid. You can either transfer the Dutch oven to a preheated oven at 300°F (150°C) or continue cooking it on the stovetop over low heat. We’re going for a slow and steady braise. Cook for approximately 3 to 4 hours, or until the brisket is fork-tender. The exact cooking time will depend on the thickness of your brisket and your oven’s calibration. I like to check it after about 2.5 hours. You should be able to easily pull apart the meat with a fork, and it should feel yielding.
Resting and Serving
Resting the Brisket
Once the brisket is perfectly tender, carefully remove it from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for at least 20 minutes. This resting period is non-negotiable for a juicy brisket. It allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. While the brisket rests, you can skim any excess fat from the braising liquid and thicken it slightly if you desire, perhaps with a cornstarch slurry.
Serving the Brisket
After resting, slice the brisket against the grain. This is important for tenderness. Serve the slices generously coated with the cranberry holiday sauce from the pot, along with the tender, flavorful red potatoes. This Cranberry Holiday Beef Brisket is a showstopper and perfect for any special occasigin extract bringing a wonderful balance of savory, sweet, and tangy notes to your table.
Conclusion:
We hope you’ve enjoyed learning how to create the magnificent Cranberry Holiday Beef Brisket! This recipe delivers a wonderfully tender and flavorful roast, perfect for any special occasion. The sweet and tart cranberry glaze, combined with the savory richness of the beef, makes for an unforgettable dish that will surely impress your guests. We’ve walked through each step, from selecting the right cut of brisket to achieving that perfect slow-cooked tenderness. Remember, the magic of this Cranberry Holiday Beef Brisket lies in patience and allowing the flavors to meld beautifully.
For serving, consider pairing this star dish with classic holiday sides like creamy mashed potatoes, roasted Brussels sprouts, or a vibrant green bean casserole. A dollop of extra cranberry sauce on the side is always a welcome addition. If you’re feeling adventurous, explore variations! Try adding a splash of orange juice to the glaze for an extra citrusy kick, or incorporate herbs like rosemary and thyme during the braising process for added aromatic depth. Don’t be afraid to experiment and make this Cranberry Holiday Beef Brisket your own!
Frequently Asked Questions:
What is the best way to store leftover Cranberry Holiday Beef Brisket?
Leftover Cranberry Holiday Beef Brisket can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions wrapped tightly in plastic wrap and then in aluminum foil or a freezer bag for up to 2-3 months. Reheat gently in the oven or on the stovetop to preserve its moisture and flavor.
Can I make the Cranberry Holiday Beef Brisket ahead of time?
Absolutely! This Cranberry Holiday Beef Brisket is an excellent make-ahead dish. You can prepare the entire brisket up to two days in advance. Once cooled, store it whole or sliced in its cooking liquid in an airtight container in the refrigerator. Gently reheat it on low heat in the oven until warmed through, basting with the reserved cooking liquid.
Cranberry Holiday Beef Brisket – A Festive Feast
A tender and flavorful beef brisket slow-braised in a rich, tangy-sweet cranberry sauce, perfect for holiday celebrations.
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 (sliced)
- 5 Cloves garlic (minced)
- 1 shallot (diced)
- 14 Ounces cranberry jelly
- 1 Tablespoon Worcestershire sauce
- ½ Cup non-alcoholic beer (such as Guinness)
- 1 Pound red potatoes (petite, halved or quartered if large)
Instructions
-
Step 1
Pat the brisket dry. Combine salt, pepper, thyme, rosemary, garlic powder, and onion powder. Rub the spice blend all over the brisket and let sit at room temperature for 30 minutes. -
Step 2
Heat olive oil in a Dutch oven over medium-high heat. Sear the brisket for 3-5 minutes per side until a deep golden-brown crust forms. Remove brisket and set aside. -
Step 3
Reduce heat to medium. Sauté sliced yellow onion and diced shallot for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. -
Step 4
Pour in the non-alcoholic beer, scraping the bottom of the pot. Simmer and reduce slightly for 2 minutes. Stir in cranberry jelly and Worcestershire sauce until combined. -
Step 5
Return the seared brisket to the pot, nestling it into the sauce. Add red potatoes around the brisket. The sauce should come up at least halfway the sides of the brisket. -
Step 6
Cover the pot tightly and either transfer to a preheated oven at 300°F (150°C) or cook on the stovetop over low heat for 3 to 4 hours, or until the brisket is fork-tender. -
Step 7
Remove the brisket from the pot, tent loosely with foil, and let rest for at least 20 minutes. Skim excess fat from the braising liquid. -
Step 8
Slice the brisket against the grain and serve generously coated with the cranberry holiday sauce and red potatoes.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.