Cranberry Onion Brisket




This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease.

Ingredients

1 1/2 pounds fresh or thawed frozen cranberries (about 8 cups)

3 tablespoons sugar

3 tablespoons Savory Olive Cranberry Pear Balsamic

1 (1/2-inch) lemon peel strip plus

2 tablespoons plus a pinch of kosher salt, divided

1 teaspoon plus a pinch of ground black pepper, divided

2 (1-ounce) envelopes onion soup and dip mix (such as Lipton Recipe Secrets)

3 tablespoons Savory Olive Cilantro & Roasted Onion Olive Oil

1 (7-pound) beef brisket, trimmed



Directions:


Step 1

Preheat oven to 325°F. Combine cranberries, sugar, lemon peel strip and Cranberry Pear Balsamic , a pinch of salt, and a pinch of pepper in a medium saucepan. Cook over medium-high, stirring and crushing cranberries with a wooden spoon, until cranberries have broken down and mixture has thickened, 10 to 14 minutes. Remove from heat, and stir in onion soup mix and Cilantro & Roasted Onion Olive Oil. let cool slightly, about 15 minutes.


Step 2

Season brisket with remaining 2 tablespoons salt and remaining 1 teaspoon pepper. Layer 2 large sheets of heavy-duty aluminum foil in a large roasting pan, overlapping slightly to cover bottom of pan and letting foil extend 8 inches past both ends. Repeat with 2 additional sheets of foil placed crosswise (to form an “X”). Top with a sheet of parchment paper. Spread about a quarter of the cranberry sauce on center of parchment, and place brisket, fat side up, on top. Spread remaining cranberry sauce over top of brisket, top with another sheet of parchment, and wrap foil tightly around beef. Crimp to seal. Place roasting pan on a baking sheet, and braise brisket in preheated oven until fork-tender, 3 hours to 3 hours and 30 minutes. Uncover and let cool completely, about 1 hour and 30 minutes. Cover and refrigerate at least 8 hours or up to 2 days.


Step 3

Preheat oven to 325°F. Uncover brisket, and discard any fat that has solidified on surface of brisket and pan drippings. Scrape off cranberry sauce, place in a bowl, and set aside. Transfer brisket to a carving board, and slice against the grain. Arrange brisket slices in an ovenproof serving dish, and spoon reserved cranberry sauce over top. Cover and bake in preheated oven until heated through, 45 minutes to 1 hour.



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