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
Scale
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.
