Cranberry Onion Beef Brisket

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In: Holiday Item, Main Dish

A favorite recipe of hers year round, I included it as it’s actually a Food and Wine recipe designed for a Hanukkah dinner. If you can’t abide by the Lipton’s onion soup part you can create your own “organic” or MSG-free version like the one listed at the end of this recipe.

Ingredients

  • 1 1/2 pounds fresh or thawed frozen cranberries (about 8 cups)
  • 1 1/2 cups granulated sugar
  • 1 (1/2-inch) lemon peel strip plus 3 tablespoons fresh lemon juice
  • 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)
  • 1 (7-pound) beef brisket, trimmed

Directions

  1. Preheat oven to 325°F. Combine cranberries, sugar, lemon peel strip and lemon juice, 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; let cool slightly, about 15 minutes.
  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. 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.
  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.

Homemade onion soup mix alternative

  • ¾ cup dried minced onions
  • ⅓ cup beef bouillon powder
  • 1 tablespoon plus 1 teaspoon onion powder
  • ¼ teaspoon celery seeds
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon paprika

INSTRUCTIONS

  1. Chop or grind the celery seeds to break them up a little
  2. Mix all ingredients. Some brands of bouillon may be a bit clumpy, In this case, break up the clumps
  3. One packet of the purchased mix equals 1 ounce or about ¼ cup of this mix. Divide into individual zipper top bags or small jars, and store in a cupboard or other cool, dark place.