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Braised Brisket with Cranberries


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

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2008


  • 3 pounds beef brisket, fat trimmed to a 1/4-inch layer
  • Coarse salt and ground pepper
  • 3 tablespoons all-purpose flour
  • 1 can (14.5 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


  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. 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. 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.

Cook's Notes

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

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