Ingredients Meat & Poultry Beef Recipes Brisket Recipes Braised Brisket with Cranberries 3.3 (130) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings: 8 There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes. Ingredients 3 pounds beef brisket, fat trimmed to a ¼-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 Directions 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). 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. 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). Rate it Print