Cranberry Holiday Beef Brisket: Tender, Tangy, and Perfect for Festive Gatherings

Why You’ll Love This Recipe

Cranberry holiday beef brisket is the kind of dish that instantly feels special — a tender, slow-cooked brisket glazed in a luscious cranberry sauce that’s equal parts sweet, savory, and tangy. The flavor combination of rich beef with tart cranberries, brown sugar, and warm spices creates a beautifully balanced centerpiece perfect for Christmas, Thanksgiving, or any holiday feast. I made this one year as a twist on traditional holiday roasts, and it became an instant family favorite. The brisket turns melt-in-your-mouth tender, while the cranberry glaze gives it a glossy finish that looks as stunning as it tastes. Simple to prepare yet impressive to serve, this is holiday comfort food at its finest.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef brisket (4–5 lbs) — A flavorful, marbled cut that becomes tender with slow cooking.

Salt and black pepper — Essential for seasoning the beef before searing.

Olive oil — For browning the brisket and locking in flavor.

Onions — Add natural sweetness and depth to the sauce.

Garlic — Enhances the savory base of the glaze.

Cranberry sauce (whole berry or homemade) — Adds tartness and festive color to the dish.

Beef broth — Provides rich, savory depth to balance the cranberries.

Brown sugar — Adds warmth and caramelized sweetness to the glaze.

Balsamic vinegar or apple cider vinegar — For tang and brightness.

Dijon mustard — Brings balance and a touch of sharpness.

Fresh rosemary and thyme — Add aromatic holiday flair.

Orange zest and juice — Complement the cranberries with fresh citrus notes.

Directions

Preheat oven to 325°F (160°C). Pat the brisket dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket on both sides until browned, about 4 minutes per side. Remove and set aside.

In the same pot, add sliced onions and cook until softened and lightly caramelized, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.

Add cranberry sauce, beef broth, brown sugar, balsamic vinegar, Dijon mustard, orange juice, and zest. Stir to combine and bring to a gentle simmer.

Return the brisket to the pot, spooning the sauce over the top. Add rosemary and thyme sprigs. Cover tightly with a lid or foil and transfer to the oven.

Braise for 3–3½ hours, or until the meat is fork-tender. Halfway through cooking, spoon some of the sauce over the brisket to keep it moist.

When done, transfer the brisket to a cutting board and let it rest for 10–15 minutes. Meanwhile, simmer the sauce on the stove for 5–10 minutes until slightly thickened. Slice the brisket against the grain and drizzle the cranberry glaze over top before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 8–10. Preparation takes 20 minutes, cooking 3½ hours. Total time: approximately 3 hours 50 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully after a day. Reheat gently in the oven at 300°F (150°C), covered with foil and a splash of broth or sauce to keep it moist. You can also freeze the brisket (with sauce) for up to 3 months — thaw overnight before reheating.

Variations and Customizations

Maple Cranberry Glaze — Add 2 tablespoons of maple syrup for a deeper sweetness.

Spiced Holiday Brisket — Add a pinch of cinnamon, allspice, or nutmeg to the glaze.

Cranberry-Orange Brisket — Increase orange juice and zest for a brighter citrus flavor.

Cranberry Red Wine Version — Replace half of the broth with red wine for a luxurious twist.

Garlic Herb Brisket — Rub the beef with minced garlic and herbs before searing.

Slow Cooker Brisket — Sear first, then cook on low for 8–9 hours or high for 4–5 hours.

Cranberry BBQ Style — Add ¼ cup of barbecue sauce for smoky-sweet depth.

Bourbon Glaze — Stir in 2 tablespoons bourbon for a bold, festive flavor.

Cranberry Mustard Roast — Add a spoonful of whole-grain mustard for extra texture.

Vegetable Addition — Add carrots or parsnips to the pot for a one-pan meal.

FAQs

Can I use canned cranberry sauce?

Yes, both whole-berry and jellied cranberry sauce work well in this recipe.

Do I need to sear the brisket first?

Yes, searing locks in flavor and gives the sauce a deeper color.

What’s the best cut of brisket to use?

Use the “first cut” (flat cut) for leaner slices or the “point cut” for richer, juicier meat.

Can I make this ahead of time?

Absolutely — it tastes even better the next day after the flavors meld.

Can I cook this on the stovetop?

Yes, simmer on low heat for about 3 hours, covered, until tender.

What’s the best wine pairing?

A dry red like Merlot or Cabernet Sauvignon complements the tangy cranberry glaze beautifully.

Can I make it sweeter?

Add more brown sugar or a drizzle of honey for extra sweetness.

Can I use frozen cranberries instead of sauce?

Yes, cook them with sugar, orange juice, and a bit of water to create your own sauce.

How do I thicken the sauce?

Simmer uncovered or whisk in a teaspoon of cornstarch mixed with cold water.

What sides go best with it?

Mashed potatoes, roasted Brussels sprouts, and buttered green beans make ideal companions.

Conclusion

Cranberry holiday beef brisket is a showstopping dish that captures the magic of the season — tender beef, a glossy cranberry glaze, and the perfect harmony of sweet, savory, and tangy flavors. It’s elegant enough for your holiday table yet comforting enough for a cozy Sunday dinner. The slow braise ensures melt-in-your-mouth texture, while the sauce adds that festive flair every celebration deserves. Once you make it, this brisket will become your go-to for the holidays — timeless, flavorful, and absolutely irresistible.

Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share