Description
Tender and flavorful slow-cooked beef brisket glazed with a sweet and tangy cranberry sauce, balsamic vinegar, and aromatic herbs. Perfect for a hearty family meal or special occasion, this recipe uses the slow cooker to achieve fork-tender meat infused with rich, festive flavors.
Ingredients
Scale
Brisket
- 3 to 4 pounds beef brisket, trimmed of excess fat
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Glaze
- 14 oz can whole berry cranberry sauce
- 1/2 cup beef broth
- 1/3 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Herbs
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme
Optional Garnish
- Extra cranberries
- Rosemary sprigs
- Chopped parsley
Instructions
- Season the brisket: Generously season the beef brisket with salt and freshly ground black pepper on all sides to enhance its flavor before cooking.
- Sear the brisket: Heat olive oil in a skillet over medium-high heat. Sear the brisket on all sides until it develops a rich brown crust, which locks in juices and adds depth of flavor.
- Prepare the glaze: In a mixing bowl, whisk together the whole berry cranberry sauce, beef broth, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, and onion powder until smooth and well combined.
- Combine in slow cooker: Place the seared brisket into the slow cooker. Pour the prepared cranberry glaze evenly over the meat to coat it thoroughly.
- Add herbs: Tuck the fresh or dried rosemary and thyme sprigs around the brisket inside the slow cooker to infuse aromatic herbal notes during cooking.
- Slow cook the brisket: Cover the slow cooker and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the brisket is fork-tender and easily pulls apart.
- Reduce the cooking liquid (optional): Remove the brisket and transfer the cooking liquid to a saucepan. Simmer over medium heat until the sauce thickens to a glaze consistency, concentrating the flavors.
- Rest the brisket: Let the brisket rest for 10–15 minutes before slicing against the grain, which helps retain juices and ensures tender slices.
- Garnish and serve: Arrange sliced brisket on a platter, garnish with extra cranberries, rosemary sprigs, or chopped parsley, and serve warm for a delightful meal.
Notes
- For best flavor, trim excess fat but leave some fat for moisture during cooking.
- Searing the brisket before slow cooking locks in the juices and enhances taste.
- Cooking time varies based on slow cooker model; check tenderness after recommended times.
- Optional sauce reduction intensifies the glaze and adds a beautiful finishing touch.
- Slice against the grain to maximize tenderness.
- This brisket pairs well with mashed potatoes, roasted vegetables, or crusty bread.
