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Cranberry Holiday Beef Brisket

Cranberry Holiday Beef Brisket: Your Festive Family Feast

Delight in this Cranberry Holiday Beef Brisket perfect for holiday gatherings, featuring tender beef simmered in a rich cranberry and Guinness sauce.
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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 5 hours
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 3.5 pounds Brisket, flat cut opt for flat cut for optimal tenderness
  • 1 tablespoon Olive Oil helps seasoning stick and adds richness
  • 1 teaspoon Salt enhances overall flavor
  • 1 teaspoon Black Pepper adds a touch of heat
For the Seasoning
  • 1 teaspoon Dried Thyme boosts the herbaceous notes
  • 1 teaspoon Dried Rosemary infuses a fragrant earthiness
  • 1 teaspoon Garlic Powder provides savory depth
  • 1 teaspoon Onion Powder forms a solid flavor foundation
For the Sauce
  • 1 piece Yellow Onion offers sweetness; dice and slice for cooking
  • 5 cloves Garlic, minced adds aromatic boost
  • 1 Shallot, diced enhances sauce with mild sweetness
  • 14 ounces Cranberry Jelly combines sweet and tart flavors
  • 1 tablespoon Worcestershire Sauce introduces umami depth
  • ½ cup Guinness substitute with beef broth for gluten-free version
For the Roasting Pan
  • 1 pound Red Potatoes, petite cook alongside the brisket
  • 1 cup Dried Cranberries adds chewy texture and sweetness
  • 3 sprigs Fresh Rosemary garnish for fresh herbal notes
  • 3 sprigs Fresh Thyme garnish for fresh herbal notes

Equipment

  • roasting pan
  • Saucepan
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Remove the brisket from the fridge 30 minutes before cooking. Preheat the oven to 250°F (121°C).
  2. Mix together salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub the brisket with olive oil and coat generously with the seasoning mixture.
  3. Dice half of the yellow onion, mince garlic, and dice shallot.
  4. In a saucepan over medium heat, cook the diced onion, shallot, and minced garlic for about 5 minutes until softened.
  5. Add cranberry jelly, Worcestershire sauce, and Guinness to the saucepan. Stir well and simmer for 10 minutes.
  6. Pour half of the sauce into a roasting pan. Layer the sliced onions, place the brisket, and pour the remaining sauce over the top.
  7. Surround the brisket with red potatoes and dried cranberries. Garnish with rosemary and thyme. Cover tightly with foil.
  8. Roast in the oven for about 4 hours until fork-tender.
  9. Remove brisket from the oven and allow to rest for 30 minutes before slicing.
  10. Slice against the grain and serve with the roasted potatoes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 15gVitamin A: 5IUVitamin C: 8mgCalcium: 2mgIron: 20mg

Notes

Resting the brisket is crucial for retaining juices. Slice against the grain for tender bites. Use a high-sided roasting pan to maintain moisture and flavor. Taste sauce before pouring over brisket for proper seasoning.

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