When it comes to unforgettable holiday meals, few things rival the rich, savory depth of a slow-roasted beef brisket—and when you pair it with tart cranberries and a generous splash of red wine, you get a dish that feels like Christmas on a plate. This slow-roasted cranberry beef brisket with red wine is the kind of meal that makes the whole house smell incredible for hours and brings everyone back to the table for seconds. Whether you’re planning your Christmas dinner brisket, a festive weekend meal, or simply searching for crowd-pleasing brisket recipes, this dish delivers comfort, elegance, and a balance of sweet and savory that hits all the right notes.
This recipe brings together the earthiness of slow cooked beef brisket with the bold tang of fresh cranberries and the robust complexity of a dry red wine sauce. The result is a fork-tender brisket infused with flavor and topped with a glossy, slightly tart glaze that feels right at home on a holiday table. It’s a recipe worth saving for your go-to Christmas beef recipes, but easy enough to repeat throughout the colder months when you’re craving something cozy and impressive.
Slow-Roasted Cranberry Beef Brisket with Red Wine
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Main Course
Cuisine American, Jewish
Large Dutch oven or roasting pan with lid This allows for even, consistent roasting. If you don’t have one, use a deep baking dish covered tightly with foil.
Stovetop-safe pan or skillet For searing the brisket before roasting.
Sharp carving knife A good slicing knife is essential for serving brisket properly.
Blender or immersion blender (optional) For a smoother cranberry glaze.
Cutting board with juice groove Brisket can release a lot of juices when slicing, so a grooved board helps keep things tidy.
For the Brisket
- 4 to 5 pounds beef brisket preferably flat cut, trimmed of excess fat but with a thin fat cap remaining
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 large yellow onion sliced
- 4 garlic cloves smashed
- 1 ½ cups beef broth low sodium preferred
- 1 cup dry red wine Cabernet Sauvignon or Merlot work well
- 2 tablespoons tomato paste
For the Cranberry Glaze
- 1 ½ cups fresh or frozen cranberries
- ½ cup cranberry juice unsweetened if possible
- ½ cup brown sugar adjust for desired sweetness
- 2 teaspoons balsamic vinegar
- ½ teaspoon ground cinnamon
- Zest of 1 orange
- Pinch of salt
Step 1: Prep and Season the Brisket
Start by patting the brisket dry with paper towels—this helps ensure a good sear. Rub both sides of the meat generously with salt, pepper, garlic powder, onion powder, paprika, and thyme. Let it sit at room temperature for about 15 minutes while you preheat your oven to 325°F (163°C).
Step 2: Sear the Brisket
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the brisket, fat-side down first, for about 4-5 minutes per side until nicely browned. This step locks in flavor and adds texture. Remove the brisket and set aside.
Step 3: Layer the Base Aromatics
In the same pan, reduce heat to medium and add sliced onions and smashed garlic. Cook for about 5 minutes until softened and fragrant. Stir in the tomato paste and cook for another minute, letting it caramelize slightly. Then deglaze the pan with red wine, scraping up any brown bits at the bottom. Pour in the beef broth and bring the mixture to a simmer.
Step 4: Braise the Brisket
Nestle the brisket back into the pot, fat-side up. Spoon some of the liquid over the top. Cover tightly with a lid or foil and transfer to the oven. Roast for 3 to 3½ hours, basting once or twice during the process. The brisket is ready when it’s fork-tender but still sliceable.
Step 5: Make the Cranberry Glaze
While the brisket roasts, prepare the cranberry glaze. In a saucepan, combine cranberries, cranberry juice, brown sugar, balsamic vinegar, orange zest, cinnamon, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for about 15–20 minutes until the cranberries burst and the sauce thickens. You can leave it chunky or blend it for a smoother finish.
Step 6: Glaze and Finish
Once the brisket is cooked, remove it from the oven and carefully transfer it to a carving board. Let it rest, covered loosely with foil, for at least 15 minutes. Meanwhile, skim any excess fat from the braising liquid and reduce it on the stovetop to concentrate the flavor.
Slice the brisket against the grain into ¼-inch thick slices. Transfer to a serving platter, drizzle generously with the warm cranberry glaze, and spoon some of the braising liquid over the top for extra moisture.
Pairings
This dish has both depth and brightness, so pair it with sides that match its festive flair:
- Creamy mashed potatoes or parsnip purée are ideal for soaking up the rich sauce.
- Roasted Brussels sprouts with balsamic glaze complement the cranberry component beautifully.
- Buttery dinner rolls or sourdough stuffing work well as hearty additions.
- For wine, stick with a bold red that matches the sauce—try a Zinfandel, Cabernet Sauvignon, or even a Syrah.
- For dessert, a spiced apple pie or chocolate torte rounds out the meal without overpowering the main event.
FAQs
1. What cut of brisket is best for this recipe?
Flat cut brisket is ideal here. It cooks evenly and slices beautifully, making it great for presentation. It’s also leaner than the point cut but still becomes tender after long roasting. Point cut can work, but expect more fat and a slightly different texture.
2. Can I make this ahead of time?
Yes! In fact, brisket often tastes better the next day after the flavors meld. Cook it fully, cool, and store in the braising liquid. Reheat gently in the oven, covered, at 300°F until warmed through, then glaze and serve.
3. What kind of cranberries should I use?
Fresh cranberries are best, but frozen work just as well. Avoid dried cranberries for this recipe—they’re too sweet and won’t provide the same tartness or texture needed for the glaze. This is one of those cranberry recipes that really lets the fruit shine.
4. Can I use a slow cooker?
Absolutely. Sear the brisket and prepare the base as directed, then transfer everything to a slow cooker. Cook on low for 8–9 hours. Finish with the cranberry glaze as usual. This method is perfect for an easy slow cooked beef brisket without heating up the whole kitchen.
5. Is this recipe good for Christmas dinner?
Without a doubt! It’s already earned its place among my favorite Christmas brisket dishes. The combination of red wine and cranberries makes it perfect for a cranberry holiday beef brisket, and the deep, rich flavors hold their own next to traditional sides. Whether you're new to beef brisket recipes or a seasoned brisket pro, this one’s a standout for Christmas beef recipes.
