Description
This Cranberry Holiday Beef Brisket is a festive and flavorful dish featuring a tender, slow-roasted brisket infused with a rich cranberry and Guinness sauce. Perfect for holiday gatherings, the brisket is seasoned with a savory blend of herbs and spices, slow-cooked alongside petite red potatoes, dried cranberries, and fresh herbs, resulting in a juicy, aromatic main course that combines the savory and sweet in every bite.
Ingredients
Scale
Brisket and Seasonings
- 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
Side Ingredients and Garnishes
- 1 Pound red potatoes, petite
- 1 Cup dried cranberries
- 3 Sprigs rosemary, fresh
- 3 Sprigs thyme, fresh
Instructions
- Prepare the brisket: Remove 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. Rub olive oil evenly over the brisket, then season it generously with the spice mixture. Allow it to rest for 30 minutes.
- Prepare the aromatics: Dice half of the yellow onion and thinly slice the other half. In a saucepan over medium heat, add olive oil and swirl to coat. Add diced onion, minced garlic, and diced shallot. Sauté for 5 minutes until softened and fragrant.
- Make the cranberry sauce: To the saucepan with the aromatics, add the cranberry jelly, Worcestershire sauce, and Guinness beer. Stir well to combine. Let the mixture cook for 10 minutes over medium heat, stirring occasionally, until slightly thickened and well blended.
- Preheat the oven: Set your oven to 250°F to prepare for slow roasting the brisket.
- Assemble the roasting pan: Pour half of the cranberry sauce from the saucepan into a roasting pan. Arrange the thinly sliced onions evenly over the sauce. Place the brisket fat side down on top of the onions. Pour the remaining cranberry sauce over the brisket.
- Add potatoes and garnishes: Surround the brisket with petite red potatoes, sprinkle dried cranberries around, and tuck in fresh sprigs of rosemary and thyme along the sides. Cover the roasting pan tightly with foil to keep moisture in.
- Roast the brisket: Place the foil-covered roasting pan on the middle rack of the oven. Roast for 4 hours low and slow to allow the brisket to become tender and infused with all the flavors.
- Rest and serve: Remove the brisket from the oven. Let it rest briefly if desired, then slice against the grain. Serve warm with the roasted potatoes and the flavorful cranberry sauce from the pan.
Notes
- Let the brisket rest before slicing: This helps it stay juicy.
- Slice against the grain: It makes each bite more tender.
- Don’t skip the dried cranberries: They add chewy texture and a burst of flavor.
- Use a roasting pan with high sides: It helps contain all the juices and toppings.
Nutrition
- Serving Size: 1 serving (approximately 250g including brisket and sides)
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
