Braised Brisket with Cranberries

130 Ratings
  • 5 29
  • 4 21
  • 3 49
  • 2 26
  • 1 5

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

Everyday Food, November 2008

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Recipe Summary

prep:
15 mins
total:
4 hrs 15 mins
Servings:
8
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Ingredients

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).

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  • 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).

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Reviews (5)

130 Ratings
  • 5 29
  • 4 21
  • 3 49
  • 2 26
  • 1 5
Martha Stewart Member
12/01/2017
i serve it with spaetzle on the side. the nutmeg in the spaetzle adds a nice touch
Martha Stewart Member
04/29/2017
Delicious and different brisket recipe that I make to go along with turkey at thanksgiving, my family always raves about it. The cranberries add such a nice tart flavor that helps cut through the richness of the meat
Martha Stewart Member
11/12/2008
Dragonlady: you could use any hearty cut of red meat that would stand up to a long, slow braise. Chuck would probably work well.
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Martha Stewart Member
11/07/2008
My local supermarkets only have briskets cut on the flat. Is there another roast cut I can use for this recipe?
Martha Stewart Member
11/07/2008
My local supermarkets only have briskets cut on the flat. Is there another roast cut I can use for this recipe?
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