• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Waves in the Kitchen logo

  • Food
    • Recipe Index
      • Colors & Seasons
  • Photography
  • Adventure
  • About
    • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Food
    • Recipe Index
      • Colors & Seasons
  • Adventure
  • About
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Menu / Meat + Seafood / Fresh Cranberry Braised Brisket

    Fresh Cranberry Braised Brisket

    Dec 30, 2019 · 15 Comments

    53 shares
    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    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!

    Thinly sliced brisket on a black slate with cranberry sauce on top, baked wedge potatoes and 2 little bowls of chimichurri and more cranberry sauce.

     

    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.
    Fresh piece of brisket on a wire rack on a baking sheet.
    the brisket
    the rub! all the rub ingredients for the brisket mixed together in a little bowl.
    the rub
    Brisket covered in the rub on a wire rack on a baking sheet.
    the brisket covered in the rub

    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!

    Thinly sliced brisket on a black slate with cranberry sauce on top, baked wedge potatoes and 2 little bowls of chimichurri and more cranberry sauce.
    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.
    « Spiced Wine
    Shaved Carrot Ricotta Tart »

    Reader Interactions

    Comments

    1. Ron says

      December 28, 2018 at 5:15 pm

      5 stars
      It was amazing. Looked so good and tasted better. My guests have been raving!!!! Thanks!!!!!

      Reply
    2. Jacqueline says

      January 02, 2019 at 3:19 pm

      5 stars
      Besides being delicious, lol how pretty is served.
      A supper yummie work of art

      Reply
      • Daniela says

        January 02, 2019 at 3:38 pm

        Thank ya so much! Eres tan Linda :).

        Reply
    3. Alex says

      January 08, 2019 at 3:23 pm

      A wok of art indeed and the mixtures of flavors from sweat to savory to tart makes it a delicacy

      Reply
      • Daniela says

        January 28, 2019 at 5:13 pm

        You are too kind!!! Thank you so much Alex! ☺️

        Reply
    4. Vivían Becker says

      January 11, 2019 at 8:52 pm

      Delicious ?

      Reply
      • Daniela says

        January 28, 2019 at 5:10 pm

        Thank ya so much Vivian! ☺️

        Reply
    5. Vivían Becker says

      January 11, 2019 at 9:08 pm

      Que delicia?

      Reply
      • Daniela says

        January 28, 2019 at 5:10 pm

        Muchisimas gracias Vivian! ??

        Reply
    6. Stephanie Lepp says

      January 14, 2019 at 7:36 am

      Love it!!!!

      Reply
      • Daniela says

        January 28, 2019 at 5:08 pm

        Yaya! So stoked to hear that! All about those creative salads :). Thank ya Stephanie! ??

        Reply
    7. Claire says

      January 14, 2021 at 8:28 pm

      5 stars
      Made this once as is for Thanksgiving and used it as a base for a second made with tomatillo salsa, lovely recipe!

      Reply
      • Daniela Gerson says

        January 19, 2021 at 11:56 am

        Rad Claire! I'm super interested about the second ya made with tomatillo sauce. Would love to hear more about it :).

        Reply
    8. Steph B says

      November 17, 2022 at 7:45 pm

      Daniela , this looks so good and I very interested in trying this. My you please tell what else is on the board? I can tell their are potato wedges and it looks like extra meat or at least sauce in the one pot, but was it the golden and green stuff in the other pot?

      Reply
      • Daniela Gerson says

        November 19, 2022 at 12:07 pm

        Hi Steph and so stoked to hear you're making this brisket! The green stuff is a chimichurri sauce and yes the rest is potato wedges and extra meat. Let me know how it goes please :).

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

    Subscribe to the Newsletter

    PDN First Place Taste

    Popular Fall Recipes

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Mascarpone Cheesecake with balsamic roasted long stemmed strawberries, out of the spring form pan, 45 degree angle shot.

    Amaretto & Mascarpone Cheesecake

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Popular Posts

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Raw chicken thighs topped with cherries and rosemary in a skillet; overhead shot.

    Cherry Chicken

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Easy to make No-Bake delicious Cheesecake topped with fresh strawberries, date syrup, and flaky salt; side angle shot on a grey background.

    No-Bake Cheesecake

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Sites that have featured Waves in the Kitchen

    Copyright © 2023 Waves in the Kitchen • Privacy Policy • Disclosure

    53 shares