Easy Cranberry Sweet and Sour Brisket
Tender, juicy, and bursting with sweet-and-tangy flavors, this Easy Cranberry Sweet and Sour Brisket is the ultimate comfort food centerpiece for any family dinner or holiday feast. This recipe combines the rich, slow-cooked goodness of a perfectly seared beef brisket with a vibrant sauce made from crushed cranberry sauce, ketchup, apple cider vinegar, and a hint of brown sugar. Infused with aromatic thyme, garlic, and a touch of Worcestershire sauce, the dish is slow-braised in a Dutch oven until melt-in-your-mouth perfection. With just 15 minutes of prep time and an inviting 4-hour oven roast, this one-pot wonder rewards your efforts with a deeply flavorful, tender brisket that pairs beautifully with mashed potatoes or roasted vegetables. Make your meals unforgettable with this sweet and sour twist on a classic braised brisket!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 14 ounces crushed canned whole cranberry sauce
- 1 cup ketchup
- 1 cup low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 3 fresh thyme sprigs
- 1 bay leaf
Instructions
Preheat your oven to 325°F (160°C).
Season the brisket generously on both sides with kosher salt and black pepper.
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Once hot, sear the brisket for about 4-5 minutes per side until well-browned. Remove the brisket and set aside.
Reduce the heat to medium. Thinly slice the yellow onion and finely mince the garlic cloves. Add the onions to the pot and sauté for 5-6 minutes, stirring frequently, until softened. Stir in the garlic and sauté for another 30 seconds until fragrant.
In a medium bowl, whisk together the cranberry sauce, ketchup, beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar. Pour the mixture into the pot with the onions and bring to a simmer.
Nestle the seared brisket back into the pot, making sure it is mostly submerged in the sauce. Add the fresh thyme sprigs and bay leaf on top.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Cook the brisket for 4 hours, basting with the sauce every hour, until it is fork-tender.
Remove the brisket from the oven and let it rest for 15 minutes before slicing against the grain. Discard the thyme sprigs and bay leaf from the sauce.
Serve the brisket with the sweet and sour cranberry sauce spooned over the top. Pair it with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 35.4 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 811 mg | 17% | |
*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.
