Brisket with Cranberry Gravy
Tender, slow-braised beef brisket meets the perfect balance of sweet and savory in this showstopping Brisket with Cranberry Gravy. This comforting dish combines the richness of beef broth and red wine with the tart sweetness of whole berry cranberry sauce, creating a luxurious gravy that's infused with garlic, onions, and aromatic herbs like rosemary and thyme. Slowly cooked in the oven for hours until melt-in-your-mouth tender, this brisket is finished with a glossy, thickened cranberry-infused sauce. Perfect for holiday gatherings or special occasions, it’s a crowd-pleaser that pairs beautifully with creamy mashed potatoes or roasted vegetables. With its festive flair and irresistible flavor, this recipe will become a go-to centerpiece for your celebrations.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup whole berry cranberry sauce
- 0.5 cup dry red wine
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 tablespoon apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat oven to 325°F (163°C).
Season the brisket generously on both sides with kosher salt and black pepper.
Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the brisket on both sides for 3-4 minutes per side until browned. Remove the brisket and set aside.
In the same pot, add the sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Stir in the beef broth, cranberry sauce, apple cider vinegar, rosemary, and thyme. Mix until the cranberry sauce is dissolved.
Return the brisket to the pot, making sure it is mostly submerged in the liquid. Cover the pot with a tight-fitting lid.
Place the pot in the preheated oven and braise the brisket for 3 1/2 to 4 hours, or until the meat is fork-tender.
Carefully remove the brisket from the pot and tent it with aluminum foil to keep warm.
Strain the liquid from the pot into a medium saucepan, discarding the herbs and onions if desired. Bring the liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch and water until smooth. Gradually whisk the slurry into the simmering sauce. Cook for 2-3 minutes, or until the gravy has thickened.
Slice the brisket against the grain and serve with the cranberry gravy on top. Garnish with additional fresh thyme or rosemary, if desired.
Nutrition Facts
Calories |
4038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 8119 mg | 353% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 89.3 g | ||
| Protein | 408.7 g | 817% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 262 mg | 20% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 4650 mg | 99% | |
*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.
