Name: Cranberry Holiday Beef Brisket
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 4–5 lb beef brisket; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 1 cup beef broth; 1 cup cranberry sauce (whole berry); 1/2 cup orange juice; 2 tablespoons balsamic vinegar; 1 tablespoon brown sugar; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme leaves; 1 bay leaf

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A festive main dish that brings together the deep, savory flavor of slow-cooked beef brisket with the bright, tangy sweetness of cranberry sauce. This Cranberry Holiday Beef Brisket is a perfect centerpiece for winter gatherings, holidays, or any occasion where I want to impress with rich, comforting flavor.

Cranberry Holiday Beef Brisket

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4–5 lb beef brisket

2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons olive oil

1 large onion, sliced

4 cloves garlic, minced

1 cup beef broth

1 cup cranberry sauce (whole berry)

½ cup orange juice

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme leaves

1 bay leaf

Directions

I preheat the oven to 325°F (163°C).

Then I pat the brisket dry with paper towels and season it all over with salt and pepper.

In a large oven-safe pot or Dutch oven, I heat the olive oil over medium-high heat and sear the brisket, fat side down first, for about 4–5 minutes per side until nicely browned. I remove the brisket and set it aside.

I add the sliced onion to the same pot and cook until softened, around 3–4 minutes. Then I stir in the minced garlic and cook for another minute.

I pour in the beef broth and scrape up any browned bits from the bottom of the pot for extra flavor.

In a bowl, I whisk together the cranberry sauce, orange juice, balsamic vinegar, brown sugar, rosemary, thyme, and bay leaf. I pour this mixture into the pot.

I return the brisket to the pot, fat side up, spoon some sauce over the top, and cover with a lid.

I transfer the pot to the oven and let it cook for 3 to 3½ hours, or until the brisket is fork-tender.

Once done, I remove the brisket from the oven and let it rest for 15 minutes before slicing it against the grain. I serve it with plenty of cranberry glaze spooned over the top.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Servings: 8

Calories: About 420 kcal per serving

Variations

I sometimes add a splash of red wine to the sauce for extra depth.

For a spicier version, I add a pinch of red pepper flakes or a bit of chipotle in adobo to the cranberry mixture.

If I don’t have fresh herbs, dried rosemary and thyme work well—just use half the amount.

I’ve also tried this recipe in a slow cooker by cooking it on low for 8–9 hours with great results.

Storage/Reheating

I store leftover brisket in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors continue to develop. To reheat, I place slices in a baking dish with some of the sauce, cover with foil, and warm in a 300°F oven until heated through—about 20–25 minutes. It also reheats well in the microwave with a spoonful of sauce to keep it moist.

FAQs

How do I know when the brisket is done?

I check if the brisket is fork-tender—it should pull apart easily when tested with a fork. If it’s still tough, I let it cook a bit longer.

Can I make this recipe ahead of time?

Yes, I often make it a day in advance. I cool the brisket, slice it, and store it with the sauce. I reheat everything together before serving, and it tastes just as delicious.

Can I use jellied cranberry sauce instead of whole berry?

I prefer whole berry for texture, but jellied works in a pinch. I just make sure to whisk it well so it blends into the sauce smoothly.

What can I serve with cranberry brisket?

I like to pair it with mashed potatoes, roasted root vegetables, or even a simple green salad. The tangy-sweet glaze goes well with a variety of sides.

Can I freeze the leftovers?

Yes, I freeze sliced brisket with sauce in a freezer-safe container for up to 2 months. I thaw overnight in the fridge and reheat gently in the oven or microwave.

Conclusion

This Cranberry Holiday Beef Brisket has become a staple at my holiday table. It’s cozy, elegant, and packed with flavor that balances sweet and savory beautifully. Whether I’m hosting a big gathering or enjoying a quiet dinner with family, this dish always delivers comfort and cheer.

📖 Recipe:

Cranberry Holiday Beef Brisket

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Author: Cheryl
Total Time: 3 hours 50 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

A festive and flavorful main dish, this Cranberry Holiday Beef Brisket combines slow-cooked, fork-tender beef with a sweet-tart glaze made from cranberry sauce, orange juice, and fresh herbs—perfect for holiday gatherings or cozy winter meals.

Instructions

Preheat the oven to 325°F (163°C).
Pat the brisket dry with paper towels and season it all over with salt and pepper.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket, fat side down first, for 4–5 minutes per side until browned. Remove and set aside.
Add the sliced onion to the pot and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another minute.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
In a bowl, whisk together cranberry sauce, orange juice, balsamic vinegar, brown sugar, rosemary, thyme, and bay leaf. Pour into the pot.
Return the brisket to the pot, fat side up. Spoon some sauce over the top and cover with a lid.
Transfer the pot to the oven and cook for 3 to 3½ hours, or until the brisket is fork-tender.
Remove the brisket from the oven and let it rest for 15 minutes before slicing against the grain.
Serve with plenty of cranberry glaze spooned over the top.