Cranberry Brisket Recipe
I had some company here over the weekend, and I wanted to give them a taste of something that's different. Since it's cool, I've been doing more cooking inside than out lately, and I was thinking Pot Roast, or Stew, or some other type of slow cooked, comfort food. I finally decided on the Brisket. I've already done "Smoked Root Beer Brisket" a couple of times, and wanted to do something different. I then remembered doing a "Cranberry Pot Roast" once that came out GREAT, and I decided to do a similar thing with the brisket. It worked out perfectly.
The reason you cook it twice is to make the slicing easier. If you cooked it all in one day, the meat would fall apart and end up stringy. This would be more like a Pot Roast, or Pulled Beef Brisket than the Sliced Brisket that I wanted to serve. Slicing it cold ended up to real easy, and the meat ended up super tender, and moist.
You could easily slice the meat into smaller pieces, for sandwiches, like for sliders, or full sized rolls.
If the final cooking gets done too early, you could easily place it in a 170 degree oven, covered for up to 2 hours or so. Just make sure there's enough liquid in the bottom of the pan, or it'll dry out.
Some great side dishes to serve with this include Garlic Roasted Potatoes, Baked, Smashed Potatoes, or even Hot and Spicy, Dirty Rice.
- 5 Pounds Brisket
- 1/4 Cup Butt Kickin' Blacken, Original Recipe
- 1/2 Cup Dark Brown Sugar
- 1 Can Cranberry Sauce, Whole Berry, 16 Oz, Nt. Wt.
- 1/2 Cup Gosling's Bermuda Black Rum
- Cranberry Juice, as needed
1. Preheat the oven to 500 degrees.
Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top.
2. Trim off most of the fat, including the membrane that's right beneath it.
3. Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides.
Place the brisket into the oven, uncovered at 500 degrees for 15 minutes
4. While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted.
5. After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender.
6. Cook for another 2 1/2 hours, or so, until the meat reaches an internal temperayure of 165 degrees. Add additional cranberry juice as needed.
Take your brisket out of the oven, let it cool, then refrigerate in the same pan overnight, or, at least a couple of hours to let it cool.
7. The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter.
Slice the meat into 3/8" - 1/2" thick slices.
8. Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid.
Cover tightly with aluminum foil, and bake for another 2 hours.
9. When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat.
10. I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.
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