A Festive Centerpiece
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When it comes to holiday meals, the centerpiece dish sets the tone for the celebration. This Christmas, elevate your table with a Cranberry Mustard Brisket that’s as stunning as it is delicious. Juicy, slow-cooked beef brisket infused with the tangy sweetness of cranberries and the subtle bite of Dijon mustard brings warmth, elegance, and a touch of festive flair to your feast.
Don’t let the name brisket scare you, this dish is easy to prepare. Holiday cooking doesn’t have to mean spending hours in the kitchen or juggling complex recipes. This Cranberry Mustard Brisket is proof that you can create a show-stopping Christmas meal with minimal effort. It’s a dish that’s big on flavor and presentation, yet wonderfully simple to prepare. The magic happens in the oven, where the brisket cooks low and slow until it’s melt-in-your-mouth tender. While it roasts, you’re free to focus on decorating cookies, wrapping last-minute gifts, or simply enjoying time with loved ones.
This dish is also a dream for those who like to get ahead on holiday prep. The brisket can be made a day in advance and tastes even better after the flavors have had time to meld. Just reheat it gently before serving, and you’ll have a centerpiece that feels fresh and festive with almost no extra work.
Perfect for feeding a crowd, this brisket strikes a beautiful balance between comforting and gourmet, making it an ideal choice for both traditional and modern holiday gatherings. As it roasts to tender perfection, your kitchen will be filled with an irresistible aroma that says, “Merry Christmas” louder than the carols playing in the background.
Pair it with roasted root vegetables, creamy mashed potatoes, or a crusty loaf of bread to soak up the rich, flavorful sauce. Whether you’re hosting a cozy family dinner or a lively holiday soirée, this Cranberry Mustard Brisket is guaranteed to make your Christmas Day extra memorable.
Cranberry Mustard Brisket
12-14
Servings30
minutes4
minutesJuicy, slow-cooked beef brisket infused with the tangy sweetness of cranberries and the subtle bite of Dijon mustard brings warmth, elegance, and a touch of festive flair to your feast
Ingredients
1 7-lb Grand View Beef brisket
1 Tablespoon olive oil (15 grams)
2 yellow onions, sliced (about 300 grams)
6 cloves garlic, minced (about 30 grams)
1 1/2 pounds fresh or frozen cranberries, divided (8 cups) (800 grams)
2 cups sugar (400 grams)
zest and juice of 2 lemons
1/3 cup Worcestershire sauce (88 grams)
1 Tablespoon onion powder (15 grams)
1 Tablespoon garlic powder (15 grams)
3 Tablespoons mustard powder (45 grams)
2 Tablespoons Dijon (30 grams)
2 teaspoons black pepper (5 grams)
5 Tablespoons kosher salt, divided (50 grams)
fresh thyme for garnishing
Directions
- Remove the brisket from the refrigerator to come to room temperature and preheat the oven to 325°F.
- In a saucepan over medium-high heat, add the olive oil, onions, and 1 Tablespoon of the salt.
- Cook the onions until they become translucent. This will take about 3-5 minutes.
- Add in the cranberries (reserve 1/4 cup for later), garlic, sugar, lemon juice and zest, Worcestershire sauce, garlic powder, onion powder, mustard powder, and Dijon.
- Cook until the cranberries start to break down and the sauce begins to thicken. This will take about 15 minutes.
- Once the sauce is ready, line a sheet tray with tin foil that is wide enough to wrap around the brisket the long way (if you need to lay two pieces next to each other, that is fine. Just fold them over at the seam.) Then add an additional piece of tinfoil (or, again, two if needed, folded over at the seam) sitting crossways over the first piece of tinfoil.
- Season the brisket with the black pepper and remaining 4 Tablespoons of salt.
- Spread half of the cranberry sauce over the tinfoil where you are going to set the brisket. Place the brisket, fat side up, on the sauce. Spread the remaining cranberry sauce over the top of the brisket.
- Fold the tin foil up very tightly. Start with the top layer of tinfoil, crimping all of the sides shut. Then fold the second layer of tinfoil over top, crimping all of the sides shut again. You do not want any liquid to escape or any air to get in.
- Roast the brisket for approximately 4-6 hours. You can check for doneness by carefully opening the tinfoil and poking the brisket with a fork. When it is tender, it is ready.
- Remove the brisket from the oven and let rest until cool, 1-2 hours.
- Cover and refrigerate overnight or for a minimum of 8 hours.
- Remove the brisket from the refrigerator. Preheat the oven to 325°F.
- Remove the brisket from the tinfoil, leaving the cranberry sauce for later.
- Slice the brisket into 1/4-1/2 inch thick slices against the grain.
- If your tinfoil is still intact, you can return the brisket to the tinfoil. Or transfer the brisket and cranberry sauce to a heat-proof dish and cover. Add the remaining 1/4 cup cranberries (this is just to give the dish some color).
- Roast for 1 hour or until fully heated. Transfer the brisket and cranberry sauce to a serving dish and garnish with fresh thyme. Enjoy!
Notes
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