Cranberry Mustard Brisket

Chef Elise Gangestad

Servings

10

Prep Time

24 hours

Cook Time

6 hours

Cuisine

American

Category

Dinner

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.

Cranberry Mustard Brisket

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

  • 1/3 cup worcestershire sauce

  • 1 Tbsp onion powder

  • 1 Tbsp garlic powder

  • 3 Tbsp mustard powder

  • 2 Tbsp dijon mustard

  • 2 tsp black pepper

  • 5 Tbsp kosher salt, divided

Directions

  1. Remove brisket from refrigerator to come to room temperature. Preheat oven to 325 °F.

  2. In a saucepan over medium-high heat, add olive oil, onions, and 1 Tbsp of salt.

  3. Cook onions until translucent (3-5 minutes).

  4. Add in garlic, cranberries, sugar, lemon juice and zest, worcestershire sauce, garlic powder, onion powder, mustard powder, and dijon.

  5. Cook until sauce begins to thicken (~ 15 minutes).

  6. 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.

  7. Season brisket with black pepper and remaining 4 Tbsp salt.

  8. 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.

  9. Fold the tin foil up tightly, crimping all sides shut. You do not want any liquid to escape or any air to get out.

  10. 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.

  11. Remove brisket from oven and let rest until cool, 1-2 hours.

  12. Cover and refrigerate overnight or for minimum 8 hours.

  13. Remove brisket from refrigerator and preheat oven to 325 °F.

  14. Remove brisket from tinfoil, leaving cranberry sauce for later.

  15. Slice brisket against the grain.

  16. If tinfoil is still intact, you can return brisket to tinfoil or transfer brisket and cranberry sauce to a heat proof dish and cover.

  17. Roast for 1 hour or until fully heated and enjoy.