Cranberry Holiday Beef Brisket: Your Festive One-Pan Delight Recipe
This Cranberry Holiday Beef Brisket is a festive one-pan meal perfect for holiday gatherings. Tender brisket is slow-roasted in a flavorful cranberry and Guinness beer sauce, complemented by red potatoes and dried cranberries for a comforting and elegant feast.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
For the Brisket
- 3–4 pounds Brisket Flat cut (recommended for tenderness)
- 2 tablespoons Olive Oil (for coating the brisket)
For the Seasoning
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 Yellow Onion, diced or sliced
- 3 cloves Garlic, minced
- 1 Shallot (optional)
For the Sauce
- 1 cup Cranberry Sauce (gel or jelly form)
- 2 tablespoons Worcestershire Sauce (gluten-free option available)
- 1 cup Guinness Beer (can swap for beef broth or cola)
For Side Ingredients
- 12 ounces Red Potatoes, petite (substitute with other hearty veggies if desired)
- 1/2 cup Dried Cranberries (raisins can be used instead)
- 2 tablespoons Fresh Herbs (rosemary and thyme for garnish)
Instructions
- Prepare the Brisket: Remove the brisket from the refrigerator about 30 minutes before cooking to bring it to room temperature. Generously coat the brisket with olive oil, then evenly season it with the dried thyme, rosemary, garlic powder, onion powder, salt, and pepper mixture to ensure full flavor penetration.
- Make the Sauce Base: Heat olive oil in a medium skillet over medium heat. Sauté the diced yellow onion, minced garlic, and optional shallot until they become translucent and fragrant, about 3-5 minutes. Stir in the cranberry sauce, Worcestershire sauce, and Guinness beer, then allow the mixture to simmer gently for 10 minutes to blend the flavors and slightly thicken the sauce.
- Prepare to Roast: Preheat your oven to 250°F (120°C). Pour half of the prepared sauce into a roasting pan, spreading it evenly as a base layer. Arrange the sautéed onion mixture over the sauce, then place the brisket fat side down on top. Pour the remaining sauce over the brisket to coat it thoroughly.
- Add Sides and Cover: Arrange the petite red potatoes and dried cranberries around the brisket in the roasting pan. Cover the entire pan tightly with aluminum foil to trap moisture during roasting, which will help keep the brisket juicy and tender.
- Roast the Brisket: Place the roasting pan in the preheated oven and roast for approximately 4 hours, or until the brisket is fork-tender and easily pierced. Check the tenderness by inserting a fork into the meat; it should slide in without resistance.
- Rest and Serve: Remove the brisket from the oven and let it rest, covered loosely, for 30 minutes to redistribute juices. Slice the brisket against the grain into desired portions and serve hot alongside the roasted potatoes, cranberries, and remaining sauce. Garnish with fresh rosemary and thyme for an aromatic finish.
Notes
- Bring the brisket to room temperature before cooking to ensure even cooking.
- Substitute Guinness beer with beef broth or cola if preferred or for dietary reasons.
- Covering the roasting pan tightly with foil helps retain moisture and prevents the brisket from drying out.
- Allowing the brisket to rest after roasting ensures juicy, tender slices.
- Adjust seasoning to taste before roasting, especially salt and pepper levels.
- Use a sharp knife to slice brisket against the grain for optimal tenderness.
Keywords: Beef Brisket, Cranberry Sauce, Holiday Recipe, Roasted Brisket, Festive Dinner, Slow Roasted Beef
