Description

This Slow Cooker Cranberry Glazed Brisket is a tender, flavorful beef dish cooked slowly to perfection. The brisket is seared to lock in juices, then slow-cooked with a tangy and sweet cranberry glaze made from fresh cranberries, balsamic vinegar, brown sugar, and aromatic herbs. The result is a juicy, fork-tender brisket infused with a delightful blend of sweet, savory, and tart flavors, perfect for family dinners or special occasions.

Ingredients

Scale

Brisket and Seasoning

3 to 4 pounds beef brisket
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for searing)

Glaze and Cooking Mixture

1 ½ cups fresh or frozen cranberries
1 large onion, thinly sliced
1 cup beef broth
⅓ cup brown sugar
¼ cup balsamic vinegar
2 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon rosemary (fresh or ½ teaspoon dried)

Cook Mode Prevent your screen from going dark

Instructions

Season the Brisket: Pat the brisket dry and season it evenly on all sides with salt and black pepper to enhance flavor.
Sear the Brisket: Heat olive oil in a skillet over medium-high heat. Sear the brisket for 4 to 5 minutes on each side until it develops a rich brown crust, which helps to seal in juices and add depth of flavor.
Prepare the Glaze Mixture: In a bowl, whisk together beef broth, balsamic vinegar, brown sugar, tomato paste, and minced garlic until smooth to create the flavorful glaze.
Layer Onions in Slow Cooker: Spread the thinly sliced onions evenly on the bottom of the slow cooker to act as a flavor base and prevent the brisket from sticking.
Place Brisket in Slow Cooker: Set the seared brisket on top of the onion layer for even cooking and flavor infusion.
Add Glaze and Cranberries: Pour the prepared glaze mixture evenly over the brisket. Then, scatter fresh or frozen cranberries and rosemary around the meat to infuse the dish with tartness and aromatic notes.
Slow Cook: Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the brisket is fork-tender and infused with the glaze flavors.
Rest the Brisket: Transfer the brisket to a cutting board and let it rest for 10 minutes. This allows juices to redistribute, keeping the meat moist.
Slice and Serve: Slice the brisket against the grain into desired portions and spoon the cranberry-onion glaze over the slices before serving for a beautiful, flavorful presentation.

Notes

For best results, use a well-marbled brisket to ensure tenderness and flavor.
Sealing the brisket by searing helps to lock in moisture and adds depth of flavor.
If fresh cranberries are unavailable, frozen cranberries are an excellent substitute.
You can substitute rosemary with thyme for a slightly different aromatic profile.
Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
For a thicker glaze, remove the brisket after cooking and simmer the remaining juices on the stovetop until reduced.