• 8servings
  • 240minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 pounds beef brisket, fat trimmed to a 1/4-inch layer

  2. Coarse salt and ground pepper

  3. 3 tablespoons all-purpose flour

  4. 1 can (14 1/2 ounces) reduced-sodium chicken broth

  5. 1 cup dry red wine, such as Cabernet Sauvignon

  6. 1 bay leaf

  7. 2 tablespoons unsulfured molasses

  8. 1 bag (12 ounces) cranberries

  9. 1 bag (1 pound) frozen pearl onions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).

  2. Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.

  3. Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.


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