CRANBERRY BRISKET

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Cranberry Brisket image

The sweet and tart flavors of the cranberries shine through in this tender brisket recipe. The reason you cook it twice is to make the slicing easier. If you cooked it all in one day, the meat would fall apart and end up stringy. This would be more like a Pot Roast than the Sliced Brisket that I wanted to serve. Slicing it cold ended up to real easy, and the meat ended up super tender, and moist. Note: Butt Kickin' Blacken contains neither salt, nor sugar, and is available at http://www.capnrons.com/index.html?id=rz. If you choose to use a different blackening seasoning, you might have to adjust accordingly.

Provided by Capn Ron

Categories     Stew

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

5 lbs beef brisket
1/4 cup butt kickin' blacken cajun seasoning
1/2 cup dark brown sugar
1 (16 ounce) can whole berry cranberry sauce
1/2 cup gosling's bermuda black rum
1 cup cranberry juice

Steps:

  • Preheat the oven to 500 degrees.
  • Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top.
  • Trim off most of the fat, including the membrane that's right beneath it.
  • Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides.
  • Place the brisket into the oven, uncovered at 500 degrees for 15 minutes.
  • While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted.
  • After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender.
  • Cook for another 2 1/2 hours.
  • Take it out of the oven, let it cool, then refrigerate in the same pan overnight.
  • The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter.
  • Slice the meat into 3/8" - 1/2" pieces.
  • Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid.
  • Cover tightly with aluminum foil, and bake for another 2 hours.
  • When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat.
  • I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.

Iftkhar Mughal
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I loved this recipe! The brisket was cooked to perfection and the cranberry sauce was delicious. I will definitely be making this again.


RIDWAN YAHAYA
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This recipe was easy to follow and the brisket turned out great! The meat was tender and flavorful, and the cranberry sauce was the perfect addition. I will definitely be making this again.


Ahmed Sujon
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The brisket was a bit dry, but the cranberry sauce was delicious. I would recommend cooking the brisket for a shorter amount of time next time.


Joseph whitby
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This brisket was a bit too sweet for my taste, but the meat was cooked perfectly. I would recommend using less cranberry sauce next time.


Pheeby DA silva
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I'm not usually a fan of brisket, but this recipe changed my mind. The meat was so tender and juicy, and the cranberry sauce was the perfect balance of sweet and tart. I will definitely be making this again.


Scott Edwards
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Wow! This brisket is amazing! The meat is so tender and flavorful, and the cranberry sauce is the perfect complement. I will definitely be making this again.


fashola sola
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This recipe is a keeper! The brisket was cooked to perfection and the cranberry sauce was delicious. I will definitely be making this again.


harikesh Kushwaha
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I made this brisket for my family's Christmas dinner and it was a huge success! Everyone loved the tender meat and the tangy cranberry sauce. I will definitely be making this again.


ic hemoso
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I followed the recipe exactly and the brisket turned out perfect. The meat was fall-apart tender and the cranberry sauce was the perfect complement. This is a great recipe for a special occasion.


Jean Srour
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This brisket was amazing! The cranberry sauce gave it a unique and delicious flavor. I will definitely be making this again for my next party.


Hussnain Gohar
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I've made this cranberry brisket several times now, and it's always a crowd-pleaser. The combination of the savory brisket and the sweet and tart cranberry sauce is irresistible. I highly recommend this recipe!


Ikpeseni Precious
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This cranberry brisket was a hit at my holiday dinner! The meat was tender and flavorful, and the cranberry sauce added a delicious sweetness and tang. I will definitely be making this again.


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