Cranberry Holiday Beef Brisket

This cranberry holiday beef brisket is the perfect dish for family gatherings and festive dinners. It brings together rich, tender meat with bright, fruity cranberry flavors that add a unique twist to a classic brisket recipe. The slow roasting ensures melt-in-your-mouth texture while the sauce keeps everything juicy and flavorful.

I love that this recipe feels special but is straightforward enough to pull off on a weekend without stress. It has become my go-to whenever I want something comforting with a holiday vibe.

Ingredients

• Brisket: flat cut, choose one with some marbling for flavor and tenderness
• Olive oil: to help seasoning stick and add richness
• Salt and black pepper: as essential seasonings that bring out the natural meat taste
• Dried thyme and rosemary: introduce classic earthy herbs for depth
• Garlic powder and onion powder: give an extra punch to the rub, helping to build savory layers
• Yellow onion: both diced and sliced, for sweetness and texture contrast
• Garlic cloves: provide aromatic warmth
• Shallot: adds a slight sharpness that blends nicely with onion and garlic
• Cranberry jelly: is the secret sweet component, look for natural or low-sugar if possible
• Worcestershire sauce: adds umami and a tangy edge
• Guinness beer: or a similar stout to deepen flavor complexity
• Red petite potatoes: are tender and roast beautifully alongside the brisket
• Dried cranberries: for bursts of tart sweetness among the potatoes
• Fresh rosemary and thyme sprigs: to infuse herbal freshness during roasting

Instructions

Remove And Season The Brisket:

Remove brisket from the fridge at least 30 minutes prior to cooking to allow it to come to room temperature which helps even cooking. Combine salt pepper dried thyme rosemary garlic powder and onion powder in a small bowl Rub olive oil evenly over the brisket then generously coat with the seasoning mix. Let it rest uncovered for 30 minutes.

Prepare The Sauce Base:

Dice half of the onion and thinly slice the other half for layering. Heat a saucepan over medium heat add olive oil and swirl to coat. Add diced onion shallot and minced garlic and cook gently for 5 minutes until softened and fragrant.

Add Cranberry And Beer:

Stir in cranberry jelly Worcestershire sauce and Guinness beer to the pan mix well and cook for another 10 minutes allowing the flavors to meld and sauce to thicken slightly.

Preheat The Oven And Assemble:

Preheat oven to 250 degrees Fahrenheit. Pour half the sauce into a roasting pan then add the sliced onions spreading them evenly. Place brisket into the pan fat side down then pour the remaining sauce on top carefully.

Add Potatoes And Herbs:

Arrange petite red potatoes dried cranberries fresh sprigs of rosemary and thyme around the brisket nestling them into the sauce and onions. Cover the roasting pan tightly with foil to trap moisture.

Roast Slowly:

Place the pan on the center rack of the oven and roast for 4 hours. The slow heat gently breaks down the connective tissue making the meat tender and juicy.

Serve:

Remove the brisket from the oven slice against the grain and serve with the potatoes and the flavorful sauce spooned over.

My favorite part is the cranberry glaze which creates the perfect balance of savory and sweet. It always reminds me of chilly holiday evenings when the whole family gathers around the table warmed by this comforting dish.

Storage Tips

Let leftovers cool down completely then transfer to an airtight container Refrigerate for up to four days or freeze portions for up to three months. Reheat gently to maintain tenderness adding a splash of extra sauce or broth to keep it moist.

Ingredient Swaps

If you prefer whiskey or apple cider use these instead of Guinness for a slightly different flavor. You can also swap dried herbs with fresh finely chopped versions for a brighter herbal note. Red potatoes can be replaced with baby Yukon golds or fingerlings for a creamier texture.

Serving Ideas

Serve this beef brisket with a simple green salad or steamed green beans to add freshness. A side of crusty bread soaks up the delicious sauce beautifully. For a festive presentation add sprigs of fresh rosemary to the serving platter.

This dish requires patience but rewards you with rich flavor and perfect texture every time.

Frequently Asked Recipe Questions

→ What cut of beef is best for this dish?

The flat cut brisket is ideal here, as it becomes tender and absorbs flavors well when slow-cooked.

→ How does cranberry jelly enhance the flavor?

Cranberry jelly adds a tangy sweetness that balances the savory herbs and rich beef, creating a layered taste.

→ Can I use other herbs instead of rosemary and thyme?

Rosemary and thyme complement beef beautifully, but sage or oregano can be used to add different aromatic notes.

→ What role does Guinness beer play in the sauce?

Guinness contributes a malty depth and subtle bitterness, enriching the sauce and tenderizing the meat.

→ How should I prepare the potatoes for roasting?

Use petite red potatoes, placed around the brisket to roast in the juices, resulting in flavorful and tender potatoes.

→ Is it important to let the brisket rest before cooking?

Allowing the brisket to come to room temperature ensures even cooking and better absorption of seasoning.