Fresh Cranberry Braised Brisket

It’s sweet and savory, tart, tender, juicy, rich, balanced and full of fresh cranberry Holiday flavor…it’s the very best brisket I’ve ever had!!!

This brisket is worthy of a holiday centerpiece!

Fresh cranberries and brisket? Wait….whaaaaat?!?! Yep yep! Ya read that right! It’s as if Hannukah & Christmas got married and had brisket a baby. And it’s the very best brisket I’ve ever had. Am I even allowed to say that?!

Why this Recipe Works:

• Marinating the brisket in a spice rub adds complex layers of flavor to the meat.
• The sweet and spicy rub is balanced by the tart and smoky sauce.
• The dish gets an appropriate Holiday touch with the addition of fresh cranberries.
• Searing the brisket caramelizes the surface, building flavor and adding depth.
• Braising the brisket completely covered in the sauce helps trap moisture, keeping it both tender and juicy.
• Thinly slicing the meat and then submerging it back into the braising liquid, re-infuses the meat with the sauce keeping it extra flavorful and moist.

All to ooften, brisket can be tender or it can be moist but… rarely both. And we’re going for both here! That’s what the strategy of braising it covered in liquid then submerging the thin slices back in the liquid is all about. We wanna maximize juiciness while still maintaining fork tender meat. Cause I like my brisket moist and tender and full of flavor. No tough and dry brisket wanted over here.

And I’m totally digging this fresh cranberry inspired sauce and can’t wait for ya to try it!

How to Make this Cranberry Braised Brisket

• Mix the rub, coat the brisket and set aside time for it to marinate (at least 40 min and up to overnight in the fridge).
• Combine all cranberry sauce ingredients in food processor and pulse. Set aside.
• Brown brisket in a large roasting pan. If you don’t have one please see my note below. Set brisket aside.
• Soften onions and garlic in same pan that browned the brisket. Add cranberry sauce mixture and beef stock. Bring to boil. Simmer. Nestle brisket back in.
• Transfer to oven. And wait. Then wait some more. And even some more after that. It’s a brisket and takes time! When its tender enough that you can easily slide a fork into ~ it’s done.
• Let brisket rest, for at least 30 min and up to a few days in the fridge.
• Thinly slice brisket against the grain, submerge back in braising liquid, and let it soak in the flavorful sauce. Warm again and serve.

Note: If you have a large roasting pan, you can brown the brisket right in there and the onions and garlic directly after in there too. If you don't have one, you can put the brisket on a wire rack set in a rimmed baking sheet and brown it under the broiler and you can brown the onions and garlic in a skillet with some oil.

 The brisket comes out of the oven deeply flavorful and fundamentally transformed. The result is far greater than the sum of its parts. The cranberry-inspired sauce breaks down in the oven, forming a thick, chunky sauce and the meat is so tender, it just melts in your mouth. Perfect for chilly fall and winter days

 Cooks Tip:

• Crucial to brown the brisket and develop its flavor since it’s going to be covered in the oven and won’t brown later.
• If you have a roasting pan, now is the time to use it! If you don’t, brown under broiler and soften aromatics in a skillet with some oil.
• If your pan doesn’t have a lid simply use foil and cover tight.
• Don’t trim too much fat off the brisket! This lean cut of meat needs some fat on it.
• Can cook 1-2 days in advance, chill in fridge and reheat before serving.

Did ya know, that when I first envisioned this dish I mistakenly thought the sauce would come out a deep, ruby, magenta, vibrant color (ya know….cause that’s my jam). I was super stoked to photograph it… but lo and behold it came out brown. Very very brown. WTF was I gonna do with a brown sauced brisket?! That’s not the color of my visual voice! So I simmered some fresh cranberries and placed them on top for presentation purposes. Was even on the fence about sharing this recipe until my good bud, whose been a frequent guest at my dinner parties for the last few years, declared this to be his very favorite dish of mine he ever tasted. Okay, okay brown food! I’ll share ya  :).

Cranberries are NOT just for cranberry sauce!

The sweet-tart cranberry fruit deserves some more lovin’ friends and I wanna be a fresh cranberry advocate! Cranberries are not just for cranberry sauce friends! I’ll support ya to get your fresh cranberry game on, both sweet and savory style!

Check out these other recipes featuring fresh cranberries:

• Rosemary-Cranberry Focaccia
• Fresh Cranberry & Brown Sugar Glazed Pork Chops
• Cranberry Chicken 
• Fresh Cranberry, White Chocolate & Oatmeal Stuffed Cookies
• Cranberry Gingersnap Pie
• Candied Macadamia, Caramel & Cranberry Tart

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let's make waves in the kitchen!

Print Recipe

5 from 3 votes

Fresh Cranberry Braised Brisket

It’s sweet and savory, tart, tender, juicy, rich, balanced and full of fresh cranberry Holiday flavor…it’s the very best brisket I’ve ever had!!!

Prep Time20 mins

Cook Time3 hrs

Total Time3 hrs 20 mins

Course: Dinner, Entree

Cuisine: Californian

Servings: 10

Author: Daniela Gerson

Ingredients

Rub

• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon hot paprika
• 1/4 teaspoon mustard powder

Sauce

• 1 bag 12oz fresh cranberries
• 1 tablespoon soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons molasses
• 1 tablespoon dijon mustard
• 1 tablespoon worcestshire sauce
• 1/4 cup brown sugar
• 1 tablespoon olive oil

Brisket

• 3 pounds brisket
• 1 white or yellow onion chopped
• 1 cup beef broth
• 2 tablespoons canola oil
• 5 cloves garlic

Instructions

• For the Rub:Mix salt, pepper, brown sugar, garlic powder, onion powder, smoked paprika, hot paprika, and mustard powder together in a small bowl. Coat brisket liberally with rub and let sit for at least 40 minutes and up to a day, refrigerated.
• Combine all the sauce ingredients together in the bowl of a food processor and pulse until combined.Set aside.
• Preheat oven to 325°F. Heat oil in a large Dutch oven over high heat until shimmering. Place brisket in Dutch oven and cook until well browned, 6 to 8 minutes. Flip and brown on second side, about 5 minutes longer. I like to brown the sides of the brisket as well. Every single one! Transfer brisket to a large plate and lower heat to medium.
• Add onion, garlic, to Dutch oven. Cook, stirring occasionally, until onions are softened, about 10 minutes. Add cranberry sauce mixture and scrape up browned bits from bottom of pan. Add beef broth. Stir to combine. Bring sauce to a boil. Nestle brisket in sauce, pouring in any accumulated juices from the plate. Cover Dutch oven and transfer to oven. Cook until brisket can be pierced with a fork with little to no resistance, about 3 hours.
• ransfer brisket to a large container and add sauce. Cover and place in refrigerator overnight and up to three days (see note).
• To Serve:Preheat oven to 325°F. Spoon off any congealed fat from sauce. Remove brisket from sauce and cut into 1/4-inch slices against the grain. Place slices in a casserole dish and cover with sauce. Cover dish with foil and place in oven until brisket is warmed through, 30 to 45 minutes. Serve immediately.

Notes

• Crucial to brown the brisket and develop its flavor since it’s going to be covered in the oven and won’t brown later.
• If you have a roasting pan, now is the time to use it! If you don’t, brown under broiler and soften aromatics in a skillet with some oil.
• If your pan doesn’t have a lid simply use foil and cover tight.
• Don’t trim too much fat off the brisket! This lean cut of meat needs some fat on it.
• Can cook 1-2 days in advance, chill in fridge and reheat before serving.