Description
A festive and flavorful Cranberry Holiday Beef Brisket slow-roasted to tender perfection, infused with fresh and dried herbs and complemented by a tangy cranberry and Guinness sauce, served alongside petite red potatoes and dried cranberries for a delicious holiday centerpiece.
Ingredients
Scale
Meat and Seasoning
- 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
Veggies and Sauce
- 1 yellow onion (half diced, half thinly sliced)
- 5 cloves garlic, minced
- 1 shallot, diced
- 14 ounces cranberry jelly
- 1 tablespoon Worcestershire sauce
- ½ cup beer, Guinness
Sides and Garnishes
- 1 pound red potatoes, petite
- 1 cup dried cranberries
- 3 sprigs rosemary, fresh
- 3 sprigs thyme, fresh
Instructions
- Prepare and season the brisket: Remove the brisket from the fridge and allow it to come to room temperature for 30 minutes. In a small bowl, combine salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub olive oil over the brisket generously and then coat it evenly with the seasoning mix.
- Prepare the aromatics: Dice half the onion and thinly slice the other half. Mince the garlic cloves and dice the shallot.
- Make the cranberry sauce: Heat a saucepan over medium heat and add olive oil to coat the pan. Add the diced onion, shallot, and minced garlic. Sauté for 5 minutes until softened. Stir in the cranberry jelly, Worcestershire sauce, and Guinness. Cook the mixture for an additional 10 minutes, stirring occasionally, until combined and heated through.
- Preheat the oven: Set your oven to 250°F (121°C) and allow it to fully heat.
- Assemble for roasting: Pour half of the cranberry sauce into a roasting pan. Spread the thinly sliced onions evenly over the sauce. Place the brisket fat side down on top. Pour the remaining cranberry sauce over the brisket. Arrange the petite red potatoes, dried cranberries, and fresh rosemary and thyme sprigs around the brisket. Cover the pan tightly with foil.
- Roast the brisket: Place the roasting pan on the center rack of the oven. Roast for 4 hours slowly to allow the meat to become tender and infused with the flavors of the sauce and herbs.
- Rest and serve: Remove the brisket from the oven and let it rest covered for about 10-15 minutes to redistribute the juices. Slice the brisket against the grain and serve warm with the roasted potatoes and remaining sauce.
Notes
- Let the brisket rest before slicing to keep it juicy and tender.
- Slice the brisket against the grain for the most tender bite.
- Do not skip the dried cranberries; they provide a delightful chewy texture and contrast in flavor.
- Use a roasting pan with high sides to contain all the juices and toppings during cooking.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg
