If you’re craving a dish that’s bursting with cozy, tangy-sweet flavors and fall-apart tender meat, this Slow Cooker Cranberry Glazed Brisket Recipe is exactly what you need. Imagine a hearty brisket slowly cooked to perfection, soaked in a luscious cranberry glaze that balances savory and sweet in the most delightful way. Whether it’s a special occasion or a weekend treat, this recipe promises a comforting, impressive meal that will have friends and family asking for seconds.
Ingredients You’ll Need
The beauty of this Slow Cooker Cranberry Glazed Brisket Recipe lies in its simple, yet essential ingredients. Each one plays a crucial role in building layers of flavor, from the rich depth of the beef broth to the bright pop of the cranberry sauce.
- 3 to 4 pounds beef brisket, trimmed of excess fat: Choose a well-marbled cut to ensure juicy, tender meat after slow cooking.
- 1 tablespoon olive oil: Helps sear the brisket to lock in flavor and create a delicious crust.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and enhancing the natural beef taste.
- 14 oz can whole berry cranberry sauce: Adds sweet-tart glaze and a festive color to the brisket.
- 1/2 cup beef broth: Keeps the meat moist and adds a savory base to the glaze.
- 1/3 cup balsamic vinegar: Brings a tangy richness that deepens the flavor profile.
- 1/4 cup brown sugar, packed: Adds a subtle caramel note that balances the vinegar and cranberry’s tartness.
- 1 tablespoon Dijon mustard: Offers a mild heat and sharpness, rounding out the glaze.
- 1 teaspoon garlic powder: Infuses a gentle savory aroma without overpowering the brisket.
- 1/2 teaspoon onion powder: Enhances the overall umami depth subtly.
- 2 sprigs fresh rosemary or 1 teaspoon dried: Imparts a woodsy, fragrant touch that complements the beef.
- 4 to 5 sprigs fresh thyme or 1 teaspoon dried: Adds an earthy, slightly minty note that brightens the dish.
- Optional garnish: extra cranberries, rosemary sprigs, or chopped parsley: For that final colorful, fresh pop at serving time.
How to Make Slow Cooker Cranberry Glazed Brisket Recipe
Step 1: Season and Sear the Brisket
Start by generously seasoning your brisket with salt and freshly ground black pepper. This basic step ensures your meat is flavorful through and through. Then, heat the olive oil in a skillet over medium-high heat. Sear the brisket on all sides until it develops a gorgeous brown crust, which locks in the juices and adds fantastic texture.
Step 2: Whisk Together the Tangy Cranberry Glaze
In a mixing bowl, combine the whole berry cranberry sauce, beef broth, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, and onion powder. Whisk everything together until the mixture is smooth and shiny. This glaze is the heart of the recipe, marrying sweet, tangy, and savory perfectly.
Step 3: Load the Slow Cooker
Place your beautifully seared brisket directly into the slow cooker. Pour the cranberry glaze all over the meat, making sure it’s fully coated. Then tuck in your fresh rosemary and thyme sprigs among the top for aromatic flavor infusion while it cooks.
Step 4: Slow Cook to Tender Perfection
Cover your slow cooker and set it to cook on LOW for 8 to 10 hours, or if you’re short on time, HIGH for 4 to 5 hours. The long, gentle cooking process breaks down the brisket’s fibers, resulting in meltingly tender meat that is so easy to pull apart with a fork.
Step 5: Optional Glaze Reduction
If you want to intensify the sauce even further, carefully transfer the cooking liquid to a saucepan and simmer it on the stove until it thickens to a luscious glaze. This step adds a nice finishing touch and helps the sauce cling beautifully to each slice.
Step 6: Rest and Slice
Let your brisket rest for 10 to 15 minutes before slicing it against the grain. This resting time allows juices to redistribute, ensuring every bite is juicy and tender.
Step 7: Garnish and Serve
Before serving your Slow Cooker Cranberry Glazed Brisket Recipe, garnish with extra cranberries, fresh rosemary sprigs, or a sprinkle of chopped parsley for a fresh, vibrant finish that impresses both the eyes and palate.
How to Serve Slow Cooker Cranberry Glazed Brisket Recipe
Garnishes
Brighten your serving platter with a handful of fresh cranberries or fresh herb sprigs like rosemary and parsley. These garnishes not only add a pop of color but also an inviting aroma that will excite your guests at first sight.
Side Dishes
This Slow Cooker Cranberry Glazed Brisket Recipe pairs beautifully with classic sides such as creamy mashed potatoes, roasted root vegetables, or even a light autumn salad. Each side complements the richness of the brisket while offering varied textures and colors to the plate.
Creative Ways to Present
For a fun twist, serve sliced brisket on toasted crusty bread with a smear of horseradish cream for an open-faced sandwich. Or arrange slices over a bed of buttery egg noodles drizzled with the reduced cranberry glaze for an elegant dinner that’s a little unexpected.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Cranberry Glazed Brisket keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the brisket even tastier the next day.
Freezing
If you want to save it for longer, freeze sliced brisket and its sauce in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating to preserve that melt-in-your-mouth tenderness.
Reheating
To reheat, gently warm the brisket in a covered dish in the oven at 300°F (150°C) or in a saucepan on low heat, adding a splash of broth or water to keep it moist. Avoid microwave reheating if you want to keep the texture perfect.
FAQs
Can I use frozen brisket for this Slow Cooker Cranberry Glazed Brisket Recipe?
While it’s best to use fresh brisket for even cooking, you absolutely can use frozen brisket if you allow extra cooking time. Cooking from frozen may take 1 to 2 hours longer on low heat and ensures safety by reaching the proper internal temperature.
Can I substitute the fresh herbs with dried herbs?
Yes! If fresh rosemary or thyme isn’t available, use about one-third the amount of dried herbs as the recipe suggests—so 1 teaspoon of dried rosemary and thyme each. Just add them at the beginning of cooking to allow flavors to fully develop.
Is this recipe suitable for meal prep?
Definitely! The Slow Cooker Cranberry Glazed Brisket Recipe is perfect for make-ahead meals. Prepare it on the weekend and enjoy easy lunches or dinners throughout the week, plus leftovers taste even better after a day or two.
What’s the best way to slice the brisket?
Always slice against the grain of the meat to break the muscle fibers, which keeps each slice tender and easy to chew. Look closely at the direction of the muscle lines before cutting.
Can I make this Slow Cooker Cranberry Glazed Brisket Recipe in an Instant Pot?
You can adapt this recipe for an Instant Pot by using the sauté function to sear the brisket and then pressure cooking it for about 90 minutes on high pressure with the glaze and herbs. Be sure to allow natural release to maintain tenderness.
Final Thoughts
This Slow Cooker Cranberry Glazed Brisket Recipe is a true celebration of comfort food at its finest. Its blend of savory, sweet, and tangy flavors is unforgettable, and the slow cooking method guarantees tender, juicy results every time. I wholeheartedly encourage you to try this recipe—you’re going to love how effortlessly it comes together and how spectacular it tastes!
Print
Slow Cooker Cranberry Glazed Brisket Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Cranberry Glazed Brisket is a beautifully tender and flavorful beef dish, slow-cooked to perfection with a tangy-sweet cranberry glaze infused with herbs and a hint of balsamic vinegar. Ideal for cozy family meals or holiday gatherings, the brisket is seared for a flavorful crust before being slow-cooked in a luscious sauce until fork-tender. Garnish with fresh herbs or cranberries for a festive touch.
Ingredients
Beef and Seasoning
- 3 to 4 pounds beef brisket, trimmed of excess fat
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Glaze
- 14 oz can whole berry cranberry sauce
- 1/2 cup beef broth
- 1/3 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Herbs
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 4 to 5 sprigs fresh thyme or 1 teaspoon dried
Optional Garnish
- Extra cranberries
- Rosemary sprigs
- Chopped parsley
Instructions
- Season the brisket: Pat the brisket dry and season it generously with salt and freshly ground black pepper on all sides to enhance the flavor throughout the meat.
- Sear the brisket: Heat the olive oil in a large skillet over medium-high heat. Place the brisket in the hot skillet and sear it on all sides until a rich, brown crust forms, locking in the juices and adding depth of flavor.
- Prepare the glaze: In a medium bowl, whisk together the whole berry cranberry sauce, beef broth, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, and onion powder until well combined and smooth.
- Combine in slow cooker: Place the seared brisket into the slow cooker and pour the prepared cranberry glaze evenly over the meat to coat it thoroughly.
- Add herbs: Nestle the fresh rosemary and thyme sprigs on top or around the brisket in the slow cooker for aromatic flavor infusion during cooking.
- Slow cook the brisket: Cover and cook on LOW heat for 8 to 10 hours or on HIGH heat for 4 to 5 hours. The meat should become fork-tender and infused with the sweet and tangy glaze.
- Optional glaze reduction: Carefully transfer the cooking liquid from the slow cooker to a saucepan. Simmer over medium heat to reduce and thicken slightly, creating a more concentrated glaze for serving.
- Rest the meat: Remove the brisket from the slow cooker and let it rest for 10 to 15 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
- Serve and garnish: Slice the brisket against the grain and arrange on a serving platter. Garnish with extra cranberries, rosemary sprigs, or chopped parsley for a festive and appetizing presentation. Serve warm with the reduced glaze if prepared.
Notes
- For best results, trim excess fat but leave a thin layer to keep the brisket moist.
- Searing the brisket before slow cooking develops deeper flavor and better texture.
- If fresh herbs aren’t available, dried rosemary and thyme can be used but reduce quantity by half to avoid overpowering flavors.
- The glaze reduction is optional but enhances the sauce’s consistency and intensity.
- Leftovers can be refrigerated for up to 3 days and reheat well covered over low heat or in a slow cooker.
