Best 9 Cranberry Brisket With Horseradish Mashed Potatoes Recipes

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Indulge in a culinary journey with our tantalizing Cranberry Brisket with Horseradish Mashed Potatoes. This delectable dish combines the tangy sweetness of cranberries with the savory richness of beef brisket, creating a symphony of flavors that will tantalize your taste buds. Accompanied by creamy horseradish mashed potatoes, this meal is an explosion of textures and flavors that will leave you craving for more. Our recipe provides step-by-step instructions, ensuring that even novice cooks can create this impressive dish. Embark on this culinary adventure and relish the mouthwatering experience that awaits you.

**Additional Recipes Featured in the Article:**

1. **Horseradish Mashed Potatoes:** Discover the perfect complement to your Cranberry Brisket with our Horseradish Mashed Potatoes recipe. This creamy and flavorful side dish adds a touch of zest and spice to your meal, balancing the sweetness of the cranberries and the savory flavors of the brisket.

2. **Cranberry Sauce:** Elevate your Cranberry Brisket with our homemade Cranberry Sauce recipe. Bursting with the tart and tangy flavors of fresh cranberries, this sauce adds a vibrant pop of color and flavor to the dish. Its versatility allows you to enjoy it as a condiment or as a delightful accompaniment to other dishes.

3. **Beef Brisket:** Master the art of cooking beef brisket with our comprehensive recipe. From selecting the right cut of meat to achieving the perfect level of tenderness, our detailed instructions guide you through the process of creating a succulent and flavorful brisket that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

HORSERADISH SMASHED POTATOES



Horseradish Smashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds red-skinned potatoes (about 10), cut into 1 1/2-inch chunks
Kosher salt
2 cups whole milk, plus warm milk as needed
3/4 cup finely grated peeled fresh horseradish (about 8 ounces)
3/4 cup sour cream
4 tablespoons unsalted butter, sliced
1/2 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Put the potatoes in a large pot and cover with cold water by 1 inch; season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 20 to 25 minutes.
  • Meanwhile, combine the milk, horseradish and a pinch of salt in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the horseradish is tender and infuses the milk, about 10 minutes (it's OK if the mixture looks curdled). Cover to keep warm.
  • Drain the potatoes well, then return to the pot over low heat. Cook until the excess liquid evaporates, 1 to 2 minutes. Add the sour cream and butter and smash with a potato masher until the butter is melted and the potatoes are mostly smooth but with some chunks. Mash in the milk mixture and parsley until creamy; season with salt and pepper. If the potatoes still seem thick, add more warm milk as needed. Transfer the potatoes to a serving dish.

MASHED POTATOES WITH HORSERADISH



Mashed Potatoes with Horseradish image

This dish seems to go well with German-inspired dishes

Provided by CHRISTYJ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 4

Number Of Ingredients 6

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
½ cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
  • Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g

CRANBERRY BEEF BRISKET



Cranberry Beef Brisket image

"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 12 servings.

Number Of Ingredients 6

2 tablespoons canola oil
1 fresh beef brisket (4 to 5 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup beef broth
1/2 cup red wine or additional beef broth
1 envelope onion soup mix

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.

Nutrition Facts : Calories 273 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

BRAISED BRISKET WITH CRANBERRIES



Braised Brisket with Cranberries image

There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 4h15m

Number Of Ingredients 9

3 pounds beef brisket, fat trimmed to a 1/4-inch layer
Coarse salt and ground pepper
3 tablespoons all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup dry red wine, such as Cabernet Sauvignon
1 bay leaf
2 tablespoons unsulfured molasses
1 bag (12 ounces) cranberries
1 bag (1 pound) frozen pearl onions

Steps:

  • Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).
  • Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.
  • Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.

Nutrition Facts : Calories 352 g, Fat 14 g, Fiber 2 g, Protein 34 g

CRANBERRY-HORSERADISH CREAM



Cranberry-Horseradish Cream image

Provided by Food Network Kitchen

Categories     side-dish

Time 32m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
  • Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.

Nutrition Facts : Calories 156 calorie, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 19 milligrams, Carbohydrate 31 grams, Fiber 1.5 grams, Sugar 30 grams

BRISKET OF BEEF WITH CRANBERRY HORSERADISH SAUCE



Brisket of Beef With Cranberry Horseradish Sauce image

This is a wonderfully tasty recipe for your crockpot. The sauce is a great addition. Hope you enjoy as much as I do!

Provided by SaucyCook

Categories     Meat

Time 10h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (3 -4 lb) center cut beef brisket, trimmed of fat
liquid smoke (Haddon House makes a bottled one)
onion salt
garlic salt
celery salt
water
6 peppercorns
1 1/2 cups barbecue sauce
1 lb whole berry cranberry sauce
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons horseradish
1 teaspoon Dijon mustard

Steps:

  • Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
  • Place brisket in crockpot and add a little water.
  • Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
  • During the last hour of cooking add the barbeque sauce.
  • Serve with the Cranberry Horseradish sauce.
  • To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.

CRANBERRY POT ROAST BRISKET



Cranberry Pot Roast Brisket image

A simple and unusual way to prepare a pot roast or brisket. Let your guests "guess" the "secret" ingredient.

Provided by ejnei

Categories     Meat

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2-3 1/2 lbs beef brisket or 2 1/2-3 1/2 lbs pot roast
garlic salt
1 envelope dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup water

Steps:

  • Sprinkle meat with garlic salt.
  • Mix onion soup, cranberry sauce and water.
  • Cover and simmer 2-3 hours or until tender.
  • Can be made in crockpot.
  • Cook until tender.

Nutrition Facts : Calories 1085.3, Fat 75.9, SaturatedFat 30.4, Cholesterol 207.4, Sodium 998.5, Carbohydrate 50, Fiber 1.8, Sugar 44.9, Protein 49

BRISKET WITH HORSERADISH GREMOLATA



Brisket With Horseradish Gremolata image

This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 4h

Yield 8 to 12 servings

Number Of Ingredients 15

1 (4- to 5-pound) brisket, preferably second cut
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
4 garlic cloves, chopped
6 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
2 large carrots, sliced into thin rounds
2 large celery stalks, diced
1 1/2 cups dry red wine
2 whole bay leaves
1 1/2 cups parsley, coarsely chopped
Grated zest of 1 small lemon
3 tablespoons fresh, coarsely grated horseradish
Flaky sea salt, for serving

Steps:

  • Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
  • Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
  • Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
  • Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
  • Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
  • In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams

BRISKET WITH CRANBERRY GRAVY



Brisket with Cranberry Gravy image

Beef briskets are flavored with a sauce that's sweet, spicy and tangy- all at the same time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 8

Number Of Ingredients 7

2 1/2-pound fresh beef brisket (not corned beef)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) whole berry cranberry sauce
1 can (8 ounces) tomato sauce
1 medium onion, chopped (1/2 cup)
1 tablespoon mustard

Steps:

  • Trim excess fat from beef. Rub surface of beef with salt and pepper. Place beef in 4- to 6-quart slow cooker. Mix remaining ingredients; pour over beef.
  • Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
  • Cut beef across grain into thin slices. Skim fat from cranberry sauce in cooker if desired; serve with beef.

Nutrition Facts : Calories 265, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg

Tips:

  • To achieve a tender and flavorful brisket, consider marinating it overnight in a mixture of cranberry juice, herbs, and spices. This not only infuses the meat with flavor but also helps tenderize it.
  • For a crispy and browned brisket, sear it in a hot skillet before transferring it to a slow cooker or oven. This step adds a delicious crust to the meat.
  • When cooking the brisket, add vegetables such as carrots, celery, and onions to the pot or roasting pan. These vegetables will add flavor and moisture to the dish.
  • For a tangy and creamy horseradish mashed potato, use fresh horseradish root. Grate it finely and add it to the mashed potatoes along with butter, milk, and seasonings.
  • To make the cranberry sauce, use fresh cranberries for a bright and tart flavor. Combine them with sugar, orange zest, and cinnamon sticks in a saucepan and simmer until the cranberries burst and the sauce thickens.

Conclusion:

This Cranberry Brisket with Horseradish Mashed Potatoes is a delectable and festive dish perfect for special occasions. The combination of tender brisket, tangy cranberry sauce, and creamy horseradish mashed potatoes creates a symphony of flavors that will impress your guests. Whether you're hosting a holiday dinner or simply looking for a comforting meal to share with your loved ones, this recipe is sure to be a hit.

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