Slow Cooker Cranberry Beef Brisket Recipe
This Slow Cooker Cranberry Beef Brisket recipe offers a tender and flavorful twist on traditional brisket. The combination of tangy cranberry sauce and rich tomato paste complements the savory beef, slow-cooked to perfection for a melt-in-your-mouth experience that’s perfect for cozy dinners or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Beef Brisket
- 3 lbs Beef Brisket (trimmed of fat cap)
Sauce
- 14 oz Cranberry Sauce (one can)
- 1 cup Bone Broth (or any broth)
- 3 tbsp Tomato Paste
- Kosher salt (to taste)
- Ground black pepper (to taste)
Instructions
- Prepare the Brisket: Using a sharp knife, carefully trim off any excess or loose pieces of meat and remove the fat cap. Generously rub the brisket with kosher salt and freshly ground black pepper on all sides to season deeply.
- Mix Sauce and Add to Cooker: Place the seasoned brisket into the bottom of the slow cooker. In a small bowl, combine half of the cranberry sauce, the bone broth, and tomato paste, mixing well. Pour this savory and tangy mixture evenly over the brisket to infuse flavor during cooking.
- Slow Cook the Brisket: Cover the slow cooker and cook on low heat for 8 to 10 hours. Cook until the meat is fork-tender and easily pulls apart, ensuring it’s juicy and infused with the sauce.
- Shred the Beef: Carefully remove the brisket from the slow cooker. Using two forks, pull the meat apart into shredded pieces, perfect for soaking up the flavorful cooking liquid.
- Combine and Serve: Return the shredded beef back into the slow cooker. Add the remaining cranberry sauce and gently mix to combine, coating the meat with sweet and tangy flavor. Serve hot, ideal alongside mashed potatoes or roasted vegetables.
Notes
- If you prefer, substitute bone broth with beef or vegetable broth.
- Adjust salt and pepper according to your taste preference.
- For thicker sauce, remove the brisket after cooking and simmer the liquid on the stove to reduce before adding shredded beef back in.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This dish pairs well with creamy mashed potatoes, roasted root vegetables, or a crisp green salad.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked brisket with sauce)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: slow cooker beef brisket, cranberry beef brisket, easy slow cooker recipes, holiday beef brisket, cranberry sauce recipe
