Slow-Roasted Cranberry Beef Brisket with Red Wine

Prep Time 20

Cook Time 4

Total Time 4 20

Course Main Course

Cuisine American, Jewish

Servings 8

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.

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

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).

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.

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.

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.

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.

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.