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Braised Brisket with Cranberries

There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.

  • prep: 15 mins
    total time: 4 hours 15 mins
  • servings: 8

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Ingredients

  • 3 pounds beef brisket, fat trimmed to a 1/4-inch layer
  • Coarse salt and ground pepper
  • 3 tablespoons all-purpose flour
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 cup dry red wine, such as Cabernet Sauvignon
  • 1 bay leaf
  • 2 tablespoons unsulfured molasses
  • 1 bag (12 ounces) cranberries
  • 1 bag (1 pound) frozen pearl onions

Cook's Note

Make sure you buy fresh brisket (and not corned beef).

Directions

  1. Step 1

    Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).

  2. Step 2

    Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.

  3. Step 3

    Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.

Source
Everyday Food, November 2008

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Reviews (3)

  • 12 Nov, 2008

    Dragonlady: you could use any hearty cut of red meat that would stand up to a long, slow braise. Chuck would probably work well.

  • 7 Nov, 2008

    My local supermarkets only have briskets cut on the flat. Is there another roast cut I can use for this recipe?

  • 7 Nov, 2008

    My local supermarkets only have briskets cut on the flat. Is there another roast cut I can use for this recipe?