Description
Slow Cooker Cranberry Beef Brisket is a succulent dish that combines the rich, savory flavor of beef with the sweet and tangy notes of cranberry sauce. The brisket becomes incredibly tender as it simmers, creating a melt-in-your-mouth texture that is both comforting and satisfying.
Ingredients
- Beef Brisket: 3-4 pounds, trimmed of excess fat
- Cranberry Sauce: 1 cup, preferably homemade or high-quality store-bought
- Onion: 1 large, sliced
- Garlic: 4 cloves, minced
- Beef Broth: 1 cup
- Brown Sugar: 2 tablespoons
- Worcestershire Sauce: 2 tablespoons
- Salt: 1 teaspoon
- Pepper: 1 teaspoon
- Thyme: 1 teaspoon, dried
Instructions
- Season the brisket with salt, pepper, and thyme on both sides.
- In a large skillet, sear the brisket over medium-high heat for 4-5 minutes on each side until browned.
- Place the sliced onions and minced garlic in the bottom of the slow cooker.
- Transfer the seared brisket to the slow cooker on top of the onions.
- In a bowl, mix together the cranberry sauce, beef broth, brown sugar, and Worcestershire sauce, then pour over the brisket.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the brisket is fork-tender.
- Once cooked, remove the brisket and let it rest for 10 minutes before slicing.
- Serve with the sauce drizzled over the top.
Notes
- This dish can be made a day in advance; simply reheat in the slow cooker on low for a few hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a sweeter flavor, substitute honey for brown sugar.
- Use chicken broth instead of beef broth for a lighter taste.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: main-dish
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of brisket with sauce
- Calories: 350
- Sugar: 10 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 30 grams
- Cholesterol: 90 milligrams
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