Cranberry Brisket
Tender, savory, and infused with a touch of festive sweetness, this Cranberry Brisket is the ultimate crowd-pleasing comfort food for any occasion. Slow-braised to perfection in a rich, tangy sauce made with whole berry cranberry sauce, ketchup, brown sugar, and a hint of apple cider vinegar, this recipe combines bold flavors with melt-in-your-mouth texture. A dash of dried thyme and aromatic bay leaves elevate the dish, while caramelized onions and garlic add depth to every bite. Perfectly seared to lock in flavor, the brisket bakes low and slow for hours, resulting in a fork-tender centerpiece that pairs beautifully with sides like creamy mashed potatoes or roasted vegetables. Whether for a holiday gathering or cozy family dinner, this Cranberry Brisket recipe is sure to be a hit.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 3 large garlic cloves, minced
- 1 cup beef broth
- 14 ounces cranberry sauce (whole berry)
- 0.5 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 2 whole bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Pat the brisket dry with paper towels and season it on both sides with kosher salt and black pepper.
Heat the olive oil in a large, oven-safe Dutch oven or skillet over medium-high heat.
Sear the brisket in the hot oil for 4-5 minutes per side, until it is deeply browned. Remove the brisket and set aside.
In the same pot, add the sliced onion and sauté for 3-4 minutes, until softened and slightly caramelized.
Add the minced garlic and cook for 1 more minute, stirring frequently.
Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the cranberry sauce, ketchup, brown sugar, apple cider vinegar, and dried thyme until well combined.
Return the brisket to the pot, nestling it into the sauce. Add the bay leaves to the sauce as well.
Cover the pot with a lid or tightly with aluminum foil, and transfer it to the oven.
Bake for 3.5-4 hours, or until the brisket is tender and easily pulls apart with a fork. Baste the meat with the sauce every hour for maximum flavor.
Remove the brisket from the oven and let it rest for 10-15 minutes before slicing against the grain.
Serve the brisket with the cranberry sauce spooned over the top, alongside your favorite sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
5331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 9436 mg | 410% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 196.2 g | ||
| Protein | 539.6 g | 1079% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 316 mg | 24% | |
| Iron | 53.0 mg | 294% | |
| Potassium | 5768 mg | 123% | |
*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.
