Cranberry & Onion Brisket
This is a staple in my house for special occasions and holidays. Everyone goes for seconds and I rarely have any leftovers. The original recipe used canned cranberry sauce and powdered onion soup, which I have transformed into a cleaner version. Now, it has the same rich flavors but without the artificial ingredients. It is best to prepare ahead of time, to avoid the messy step of slicing the meat on the day you are hosting the dinner.
Here is what you need:
5-6 lbs. first-cut brisket, cleaned by the butcher
1 bag (or 2 cups) dried cranberries, soaked in hot water for a half hour
4 onions, chopped into thin slices
4 tablespoons coconut or olive oil
2 teaspoons sea salt
Black pepper
½ cup coconut aminos
½ cup water
Heavy-duty, large-size foil
Roasting pan
Skillet
Let’s do this:
1. In a large skillet on medium heat, sauté the onions with the oil until golden brown and caramelized. Turn the heat to low.
2. Drain the cranberries and add them to the skillet with the onions. Add the coconut aminos, salt and pepper, and water and mix well until thoroughly combined. Turn off the heat.
3. Clear an area on your kitchen counter. Cut 3 long pieces of heavy-duty foil and lay them one on top of another, with the second layer crossing the first, and the third layer in the same direction as the first.
4. Pat the brisket dry and sprinkle sea salt all over it.
5. Pour half of the cranberry mixture into the middle of the top piece of tin foil. Place the brisket on top. Pour the rest of the mixture on top of the brisket and spread to cover the meat.
6. Start wrapping the brisket with the foil. Hold the piece of foil directly under the brisket, match the two ends, and fold at the edges to seal. Seal the sides as much as possible, then do the same with the other pieces of tin foil. The goal is to create a “pocket” in which the brisket can cook, so try to leave some space around the brisket, but seal the edges of the foil so the sauce will not escape. Once you have folded all three pieces of foil and the pocket is sealed, poke a hole with a sharp knife to release steam during cooking.
7. Place the “pocket” in a large roasting pan with a lid. Bake at 450°F for 30 minutes. Lower the heat to 300°F and roast for another 3 hours. Let it cool.
8. Gently remove the brisket from the pocket, without the sauce, and lay the meat on a cutting board. Carve ½” slices, cutting against the grain, I recommend using an electric knife. Transfer to a big baking / serving dish and pour the sauce over it to cover.
9. At this point, you either can serve or freeze the brisket. If you freeze it, take it out of the freezer in the morning, and heat it up an hour before dinner at 300°F.
