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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
