Cranberry Horseradish Brisket

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Resting Time 10 hours
Total Time 5 hours 15 minutes
Servings 10 people
Calories 360 kcal


  • 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


  1.  Preheat the oven to 250 degrees.

  2. Combine cranberries, water, sugar and honey in a saucepan and bring to a boil.  Reduce the heat and simmer uncovered for 15 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. To serve, slice brisket across grain and wrap in aluminum foil.  Place in a preheated 350 degree oven for 45 minutes until hot. 

Recipe Notes

This recipe is adapted from Bubbe and Me in the Kitchen

Nutrition Facts
Cranberry Horseradish Brisket
Amount Per Serving
Calories 360 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 112mg 37%
Sodium 498mg 21%
Potassium 699mg 20%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 38g 76%
Vitamin A 0.4%
Vitamin C 9.1%
Calcium 2.2%
Iron 21.4%
* Percent Daily Values are based on a 2000 calorie diet.