Cranberry Horseradish Brisket Gives A Flavorful Twist to Everyone’s Favorite Entree
Cranberry Horseradish Brisket combines two traditional flavors for a wonderful new taste. Everyone has a family brisket recipe that has been passed down over the years. Nevertheless, new versions are always appreciated. Brisket is one of my favorites because it fits into the “Walk-Away Cooking” category. This cut needs low and slow cooking to become tender, leaving the cook free to tend to other parts of the meal or even get a good night’s sleep. (The directions call for 6 hours of cooking, but 8 hours will be just fine.) Depending on the time of year, this recipe will use up your leftover cranberries in the fall, or the horseradish for the seder plate in the spring.
What is the best way to cook brisket?
Brisket is a tough cut of meat. Broiling or grilling will make it very difficult to eat. Brisket shines in recipes where it cooks over low heat for a very long period of time. This breaks down the collagen and leaves you with very tender meat that is easily shredded. (Low heat is very important. When I first tested this recipe I had the heat too high and when I uncovered the meat it was literally a pile of ash. Okay, there were some lumps, but nothing edible.)
How far ahead should I make brisket?
I recommend making it one day ahead. Resting overnight in the refrigerator will let the flavors develop. Keep it wrapped with its juices and slice to reheat in a 350 degree oven just before serving. Ideally, thaw the frozen brisket in the refrigerator for a day before cooking. If you run out of time, you can cook it from its frozen state, but it may need some extra time in the oven.
What sides go well with brisket?
I like Grandma Jean’s Rice Pilaf and roasted vegetables.
Products used in making this recipe:
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Premium Soy Sauce – No MSG – Kosher – Real Asian Brewed – Ideal for Marinating Fish, Meat & Roasted Vegetables – Squeezable Bottle – (Pack of 2 23.6-oz Bottles) By Best of Thailand (Regular Soy)
Cranberry Horseradish Brisket
- 12 ounces cranberries fresh or frozen
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons honey
- 1/2 cup white horseradish
- 1 cup red wine
- 1/2 cup water or broth
- 3 tablespoons soy sauce or tamari
- 1/2 teaspoon cinnamon
- 2 tablespoons olive oil
- 4-5 pounds brisket first or second cut
Preheat the oven to 250 degrees.
Combine cranberries, water, sugar and honey in a saucepan and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes.
Stir in the horseradish, wine, water or stock, tamari and cinnamon. Return to a boil and simmer for 10 minutes. Remove from heat and aside.
In an oven-safe dutch oven or pan large enough to hold the brisket, warm the oil over medium-high heat. Add the brisket and sear for 7-8 minutes until nicely browned. Turn the meat and sear the other side. Pour the cranberry mixture over the meat.
Cover the dutch oven with a lid or foil or transfer meat to a roasting pan and cover with foil. Cook in the preheated oven for 6 hours. Remove the pan from the oven and refrigerate overnight.
To serve, slice brisket across grain and wrap in aluminum foil. Place in a preheated 350 degree oven for 45 minutes until hot.
This recipe is adapted from Bubbe and Me in the Kitchen