Cranberry Holiday Beef Brisket Recipe

Introduction

This Cranberry Holiday Beef Brisket is a festive and flavorful dish perfect for special occasions. Tender brisket slow-roasted with a tangy cranberry sauce and fresh herbs creates a delicious centerpiece for your holiday table.

Ingredients

• 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
• 1 yellow onion
• 5 cloves garlic, minced
• 1 shallot, diced
• 14 ounces cranberry jelly
• 1 tablespoon Worcestershire sauce
• ½ cup beer, Guinness
• 1 pound red potatoes, petite
• 1 cup dried cranberries
• 3 sprigs rosemary, fresh
• 3 sprigs thyme, fresh

Instructions

1. Step 1: Remove the brisket from the fridge 30 minutes before cooking to come to room temperature. In a small bowl, combine salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub olive oil all over the brisket, then season it generously with the spice mixture. Let it rest for 30 minutes.
2. Step 2: Dice half of the yellow onion and thinly slice the other half for later use.
3. Step 3: Heat a saucepan over medium heat and add a drizzle of olive oil. Add the diced onion, shallot, and minced garlic. Cook for about 5 minutes until softened.
4. Step 4: Stir in the cranberry jelly, Worcestershire sauce, and Guinness beer. Cook the mixture for 10 minutes, stirring occasionally, until it thickens slightly.
5. Step 5: Preheat your oven to 250°F (120°C).
6. Step 6: Pour half of the cranberry sauce into a roasting pan. Arrange the sliced onions on top, then place the brisket fat side down over the onions. Pour the remaining sauce over the brisket.
7. Step 7: Surround the brisket with the petite red potatoes, dried cranberries, and fresh rosemary and thyme sprigs. Cover the roasting pan tightly with foil.
8. Step 8: Roast in the center of the oven for 4 hours, until the brisket is tender and cooked through.
9. Step 9: Remove from the oven, slice the brisket against the grain, and serve it alongside the potatoes and the rich cranberry sauce.

Tips & Variations

• For extra depth, marinate the brisket overnight with the seasoning mixture before cooking.
• Use fresh cranberries instead of dried for a tarter variation.
• Substitute Guinness with a dark ale or stout if preferred.
• Serve with roasted root vegetables for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil at 300°F until warmed through, or microwave in short intervals stirring the sauce between. The brisket can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

While brisket is ideal for its tenderness when slow-cooked, you can use other cuts like chuck roast. Just adjust cooking times accordingly and ensure it’s cooked low and slow for best results.

Is it necessary to use Guinness beer?

No, Guinness adds a rich, malty flavor, but you can substitute it with another dark beer or even beef broth for a slightly different taste.

Cranberry Holiday Beef Brisket Recipe

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★★★★★

4.8 from 96 reviews

• Author: lina
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Cranberry Holiday Beef Brisket is a festive and flavorful dish perfect for holiday gatherings. The beef brisket is seasoned with herbs and spices, seared with olive oil, and slow-roasted in a rich sauce made from cranberry jelly, Guinness beer, and Worcestershire sauce. Accompanied by petite red potatoes, dried cranberries, and fresh herbs, this savory-sweet roast delivers tender meat and a vibrant sauce that enhances the celebratory mood of any holiday meal.

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Ingredients

Scale 1x2x3x

Beef 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

Vegetables and Aromatics

• 1 yellow onion (half diced, half thinly sliced)
• 5 Cloves garlic, minced
• 1 shallot, diced

Sauce Ingredients

• 14 Ounces cranberry jelly
• 1 Tablespoon Worcestershire sauce
• ½ Cup beer, Guinness

Sides and Garnish

• 1 Pound red potatoes, petite
• 1 Cup dried cranberries
• 3 Sprigs rosemary, fresh
• 3 Sprigs thyme, fresh

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Instructions

1. Prepare and Season Brisket: Remove brisket from the fridge 30 minutes before cooking to bring it to room temperature. In a small bowl, combine salt, pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub olive oil evenly over the brisket, then generously season with the spice mixture. Let rest for 30 minutes.
2. Prepare Onions: Dice half of the yellow onion and thinly slice the other half. These will be used separately in the sauce and for layering with the brisket.
3. Make Sauce: Heat a saucepan over medium heat and add olive oil to coat. Add diced onions, diced shallot, and minced garlic cloves to the pan and cook for 5 minutes until softened. Stir in cranberry jelly, Worcestershire sauce, and Guinness beer. Cook the mixture for about 10 minutes, stirring occasionally to combine and reduce slightly.
4. Preheat Oven and Assemble: Preheat your oven to 250°F (120°C). Pour half of the prepared sauce into a roasting pan. Spread the thinly sliced onions over the sauce. Place the brisket fat side down on top of the onions. Pour the remaining sauce evenly over the top of the brisket.
5. Add Potatoes and Herbs: Arrange the petite red potatoes, dried cranberries, and fresh rosemary and thyme sprigs around the brisket, distributing evenly. Cover the roasting pan tightly with foil to retain moisture during cooking.
6. Roast the Brisket: Place the roasting pan in the center of the oven and roast at 250°F for 4 hours. The low and slow cooking ensures the brisket becomes tender and absorbs the cranberry-beer sauce flavors.
7. Serve: After roasting, remove the brisket from the oven, slice against the grain, and serve warm with the roasted potatoes and generous spoonfuls of sauce.

Notes

• Allowing the brisket to rest at room temperature before cooking helps it cook more evenly.
• Low and slow roasting at 250°F ensures tender meat without drying.
• You can use another stout beer if Guinness is not available.
• Make sure to cover the roasting pan tightly to keep moisture in and avoid drying the brisket.
• Leftover brisket and sauce can be refrigerated and reheated gently for delicious next-day meals.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: cranberry brisket, holiday beef brisket, roasted brisket with cranberry sauce, festive beef roast, holiday main dish, slow roasted brisket