Description

This Slow Cooker Cranberry Glazed Brisket recipe features tender, juicy beef brisket cooked low and slow with a flavorful glaze made from fresh cranberries, balsamic vinegar, and brown sugar. The brisket is seared to develop a rich crust, then slow-cooked with aromatic onions, garlic, and rosemary, resulting in a perfect balance of savory and sweet flavors. Ideal for an effortless family dinner, the dish is finished with a vibrant cranberry-onion glaze served over sliced brisket.

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 tsp dried)

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Instructions

Season the Brisket: Thoroughly season the beef brisket on all sides with salt and black pepper to ensure even flavoring.
Sear the Brisket: Heat olive oil in a skillet over medium-high heat and sear the brisket for 4-5 minutes on each side until a rich brown crust forms, sealing in the juices.
Prepare the Glaze Mixture: In a mixing bowl, whisk together beef broth, balsamic vinegar, brown sugar, tomato paste, and minced garlic until the mixture is smooth and well combined.
Layer Onions in Slow Cooker: Spread the thinly sliced onions evenly on the bottom of the slow cooker to create a flavorful base for the brisket.
Place Brisket and Pour Glaze: Set the seared brisket on top of the onions and pour the prepared glaze mixture over the meat, distributing it evenly.
Add Cranberries and Rosemary: Arrange the fresh or frozen cranberries along with the rosemary around the brisket to infuse the dish with vibrant flavor and aroma.
Cook Low and Slow: 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 tender and easily shredded with a fork.
Rest and Slice: Remove the brisket from the slow cooker, transfer it to a cutting board, and allow it to rest for 10 minutes. Then slice it thinly against the grain for maximum tenderness.
Serve with Glaze: Spoon the cranberry and onion glaze from the slow cooker over the sliced brisket before serving for a flavorful, juicy finish.

Notes

For best results, use fresh cranberries if available, but frozen cranberries work well too.
Searing the brisket before slow cooking helps lock in flavor and creates a richer taste profile.
Resting the brisket before slicing ensures juices redistribute, making the meat more tender and juicy.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
You can use dried rosemary if fresh is not available; just use half the amount as dried herbs are more potent.