Description
This Slow Cooker Cranberry Beef Brisket is a hearty and flavorful dish featuring tender beef brisket cooked low and slow with a tangy cranberry sauce and aromatic herbs. Perfect for a comforting family meal, the slow cooking method ensures the meat is juicy and infused with rich flavors, balanced by the sweetness and tartness of cranberries.
Ingredients
Scale
Main Ingredients
- 3-4 lbs beef brisket
- 1 can (16 oz) cranberry sauce
- 1 cup beef broth
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 tsp rosemary
Instructions
- Season the brisket: Pat the beef brisket dry and season it evenly with salt, black pepper, thyme, and rosemary to enhance its natural flavors.
- Prepare the slow cooker base: Layer the sliced onion and minced garlic at the bottom of the slow cooker. These will infuse aroma and flavor during cooking.
- Place the brisket: Lay the seasoned brisket on top of the bed of onions and garlic inside the slow cooker.
- Make the cranberry mixture: In a bowl, combine the cranberry sauce and beef broth, stirring until well mixed. Pour this mixture evenly over the top of the brisket.
- Slow cook: Cover the slow cooker with its lid and cook on low heat for 8-10 hours until the brisket is extremely tender and easy to shred.
- Rest the meat: Once cooked, carefully remove the brisket from the slow cooker and let it rest for several minutes to allow juices to redistribute before slicing.
- Serve: Slice the brisket against the grain and serve it warm, spooning the flavorful cranberry sauce from the slow cooker over the top.
Notes
- For best results, choose a brisket with some fat marbling to maximize tenderness and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The cranberry sauce adds a perfect balance of sweet and tart, but you can adjust the seasoning if desired.
- This dish pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread.
- Ensure the brisket reaches an internal temperature of at least 190°F for optimal tenderness.
