Braised Cranberry-Rosemary Brisket
By Yankee Magazine|Oct 23 2026|
Braised Cranberry-Rosemary Brisket
Credit: Adam DeTour/styling by Sheila JarnesBrisket has always been a staple of my in-laws’ annual Hanukkah party. Here, cranberries and rosemary give the sauce a bright, tart, herbaceous quality—and the flavors become richer if the brisket and sauce have extra time to meld.
Make-Ahead Instructions: Prepare the brisket according to the recipe to the point when it has been braising for 3½ hours and is just tender. Cover the roasting pan with foil and refrigerate for up to 3 days. About 1 hour before serving, preheat your oven to 350°F, then return the pan to the oven. Let the brisket reheat for 10 minutes, reduce heat to 300°F, and then proceed with the recipe as written.
Yield
8 to 10 servings.
Ingredients
1 (6-to-7-pound) brisket, trimmed of excess fat
2 tablespoons plus 1½ teaspoons kosher salt
¼ cup olive oil
2 large white onions, halved and sliced ¼ inch thick
2 teaspoons freshly ground black pepper
5 cloves garlic, minced
3 cups beef or chicken stock
3 (14-ounce) cans jellied cranberry sauce
1 cup red wine
1 sprig rosemary
12 ounces fresh or frozen cranberries
Fresh rosemary sprigs, for garnish
Instructions
At least 3 hours and up to 1 day before cooking, season the brisket all over with 2 tablespoons of kosher salt. Refrigerate until ready to cook, then let sit at room temperature for 1 hour before browning.
Preheat your oven to 325°F and set a rack to the middle position. In a large stovetop-safe roasting pan set over two burners, heat the olive oil over medium-high heat. Brown the brisket on both sides, about 6 minutes per side; remove and set aside.
Add the onions to the pan along with 1½ teaspoons salt and the black pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, stock, cranberry sauce, wine, and 1 sprig rosemary, whisking to combine. Nestle the brisket among the onions and sauce.
Cover the pan tightly with two layers of foil and braise for 2 hours, then reduce the oven temperature to 300°F and continue braising until the brisket is almost fork-tender, about 1½ hours more. Remove rosemary sprig.
Stir in the cranberries, then return the pan to the oven and cook, uncovered, until the sauce has thickened slightly and the brisket is fully tender, about 30 minutes. Transfer the brisket to a cutting board, let rest 15 minutes, then slice against the grain. Arrange on a platter; spoon the sauce, onions, and cranberries over the top; and garnish with the rosemary sprigs.
