Go Back
–+ servings
Cranberry Holiday Beef Brisket

Cranberry Holiday Beef Brisket for Cozy Festive Feasts

This Cranberry Holiday Beef Brisket is a crowd-pleasing comforting main course, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 5 hours
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 1 piece Brisket A flat cut brisket stays juicy and slices beautifully.
  • 2 tablespoons Olive oil Helps the seasoning stick and adds richness to the dish.
For Seasoning
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Black pepper Provides a hint of subtle heat.
  • 1 teaspoon Dried thyme Adds earthy, herbal notes.
  • 1 teaspoon Dried rosemary Contributes a fragrant aroma.
  • 1 teaspoon Garlic powder Offers depth of flavor.
  • 1 teaspoon Onion powder Adds a touch of sweetness.
For the Sauce
  • 1 medium Yellow onion Half diced and half sliced.
  • 3 cloves Garlic (minced) Introduces robust flavor.
  • 1 medium Shallot Adds mild onion flavor with subtle sweetness.
  • 1 cup Cranberry jelly Balances the richness of the meat.
  • 2 tablespoons Worcestershire sauce Contributes a savory umami punch.
  • 12 ounces Guinness Substitute with beef broth for a non-alcoholic version.
For the Sides
  • 2 pounds Red potatoes Cooked in the same pan to absorb drippings.
  • 1 cup Dried cranberries Provide chewy texture and sweetness.
  • 2 sprigs Fresh rosemary For garnish.
  • 2 sprigs Fresh thyme For garnish.

Equipment

  • Roasting pan
  • Medium saucepan
  • Oven
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Remove the brisket from the fridge and let it rest at room temperature for 30 minutes.
  2. Preheat your oven to 250°F.
  3. In a small bowl, combine salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder. Rub olive oil over the brisket and season generously.
  4. Dice and slice the onion as described for use in the sauce.
  5. In a medium saucepan, heat olive oil and sauté the diced onion, shallot, and minced garlic for about 5 minutes.
  6. Add the cranberry jelly, Worcestershire sauce, and Guinness to the saucepan. Cook for about 10 minutes.
  7. Pour half of the sauce into a roasting pan, scatter half the onion on top, place the brisket fat side down, and pour the remaining sauce over it.
  8. Arrange red potatoes around the brisket, cover with foil, and roast for about 4 hours.
  9. Let the brisket rest for 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 12gVitamin A: 3IUVitamin C: 5mgCalcium: 2mgIron: 20mg

Notes

Letting the brisket rest for 30 minutes after roasting is crucial for juicy slices. Always slice against the grain for tender pieces. Use a high-sided pan for the best results.

Tried this recipe?

Let us know how it was!