Cranberry Mustard Brisket
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Category
Dinner
Cuisine
American
Author:
Chef Elise Gangestad
Servings
10
Prep Time
24 hours
Cook Time
6 hours
Need an easy, holiday-inspired dish to feed a crowd? We’ve got you covered! This Cranberry Mustard Brisket brings together the vibrant flavors of the season and makes for a stunning centerpiece that will wow your guests.
Ingredients
-
Grand View Grass Fed Brisket
-
1 Tbsp olive oil
-
2 yellow onions, sliced
-
6 cloves garlic, minced
-
1.5 lb fresh or frozen cranberries (8 cups)
-
2 cups sugar
-
zest and juice of 2 lemons
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1/3 cup worcestershire sauce
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1 Tbsp onion powder
-
1 Tbsp garlic powder
-
3 Tbsp mustard powder
-
2 Tbsp dijon mustard
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2 tsp black pepper
-
5 Tbsp kosher salt, divided
Directions
Remove brisket from refrigerator to come to room temperature. Preheat oven to 325 °F.
In a saucepan over medium-high heat, add olive oil, onions, and 1 Tbsp of salt.
Cook onions until translucent (3-5 minutes).
Add in garlic, cranberries, sugar, lemon juice and zest, worcestershire sauce, garlic powder, onion powder, mustard powder, and dijon.
Cook until sauce begins to thicken (~ 15 minutes).
Once sauce is ready, line a sheet tray with tin foil that is wide enough to wrap around the brisket the long way (you can use two pieces). Then add an additional pice of tin foil (or two) sitting crossways over the first piece of tinfoil.
Season brisket with black pepper and remaining 4 Tbsp salt.
Spread half the cranberry sauce over the tinfoil where you are going to set the brisket. Place brisket, fat side up, on the sauce. Spread remaining cranberry sauce over top of brisket.
Fold the tin foil up tightly, crimping all sides shut. You do not want any liquid to escape or any air to get out.
Roast the brisket for 4-6 hours depending on size. Check for doneness by carefully opening tinfoil and poking brisket with a fork. When it’s tender, it’s ready.
Remove brisket from oven and let rest until cool, 1-2 hours.
- Cover and refrigerate overnight or for minimum 8 hours.
Remove brisket from refrigerator and preheat oven to 325 °F.
Remove brisket from tinfoil, leaving cranberry sauce for later.
Slice brisket against the grain.
If tinfoil is still intact, you can return brisket to tinfoil or transfer brisket and cranberry sauce to a heat proof dish and cover.
Roast for 1 hour or until fully heated and enjoy.
Recipe Note
Less sweet? Cut the sugar to one cup.
Lower sodium? Cut the salt to 2.5 Tbsp total, with ½ Tbsp in step 2 and 2 Tbsp in step 7.
Serving size and cooking times: Assume 1 lb of brisket per 2 people. A 5 lb brisket will feed 10 people and take approximately 3-4 hours to cook and a 7 lb brisket will feed 14 people and take approximately 5-6 hours to cook.
Elise is a Clarion, IA native who currently resides in the Twin Cities. Her ties back to our rural community make it extra special to partner with her to bring you new and exclusive recipes featuring Grand View Beef. She has a diverse food background including farm-to-table, French, Southeast Asian, traditional afternoon tea, and classic French pastries. She began her culinary career at the James Beard nominated Chef Shack and has served as the tea chef at the Lynhall and the opening chef de cuisine at James Beard nominated Khaluna. You can currently find her at Bellecour in Minneapolis. Her approach to food is a zero-waste mindset, making sure every ingredient is carefully chosen and put to good use.