Brisket of Beef with Cranberry Horseradish Sauce
Transform your next dinner into a showstopping feast with this Brisket of Beef with Cranberry Horseradish Sauce. This dish combines tender, slow-braised beef brisket with a tangy-sweet sauce crafted from whole berry cranberry sauce, zesty horseradish, and a touch of brown sugar for balance. The brisket is seared to golden perfection before being nestled in a bed of caramelized onions, carrots, and celery, then oven-braised with aromatic thyme and a hint of Worcestershire for bold, savory depth. Perfectly suited for holiday gatherings or cozy family meals, this crowd-pleasing recipe is a harmony of festive flavors and juicy, fork-tender texture. Serve it up with roasted vegetables or mashed potatoes to soak up every luscious drop of that cranberry glaze. Keywords: beef brisket recipe, cranberry horseradish sauce, slow-braised brisket, holiday dinner ideas, easy oven-braised beef.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, sliced
- 3 medium Carrots, cut into chunks
- 2 Celery stalks, chopped
- 3 Garlic cloves, minced
- 2 cups Beef broth
- 1 cup Cranberry sauce (whole berry)
- 2 tablespoons Horseradish, prepared
- 2 tablespoons Brown sugar
- 1 tablespoon Worcestershire sauce
- 3 Fresh thyme sprigs
- 1 Bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Pat the brisket dry with paper towels and season both sides evenly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the brisket for 4-5 minutes on each side until browned. Remove from the pot and set aside.
In the same pot, add the sliced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften slightly, then add the minced garlic and cook for another minute until fragrant.
Deglaze the pot by pouring in 1/2 cup of the beef broth, using a wooden spoon to scrape up any browned bits from the bottom.
Return the brisket to the pot, fat side up, and surround it with the sautéed vegetables.
In a medium bowl, mix together the cranberry sauce, horseradish, brown sugar, Worcestershire sauce, and the remaining 1.5 cups of beef broth. Pour this mixture over the brisket.
Add the thyme sprigs and bay leaf to the pot for extra flavor.
Cover the Dutch oven with a lid and place it in the preheated oven. Braise the brisket for 3.5-4 hours, or until the meat is fork-tender, checking occasionally to ensure there is sufficient liquid (add more beef broth if needed).
Remove the brisket from the oven and let it rest in the pot for 20 minutes. Slice the meat against the grain before serving.
Serve the brisket topped with the cranberry horseradish sauce and spoon the vegetables alongside. Enjoy!
Nutrition Facts
Calories |
5090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 13931 mg | 606% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 125.5 g | ||
| Protein | 544.7 g | 1089% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 459 mg | 35% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 6964 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
