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Cinnamon-Scented Cranberry Brisket

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Course: Entree
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 3 pounds lean beef brisket trimmed
  • 1 12-ounce bag fresh cranberries, picked and washed
  • 1 large onion sliced
  • 2 sweet potatoes peeled and cut into chunks
  • 6 garlic cloves crushed
  • 4 stalks celery
  • 6 carrots peeled and sliced
  • 4 whole cinnamon sticks
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • Cayenne to taste
  • 1 1/2 cups beef broth

Method
 

  1. Preheat the oven to 425°F.
  2. Coat a roasting pan with a few spritzes of olive oil; lay the brisket in the pan.
  3. Arrange the cranberries, onions, sweet potatoes, garlic, celery, carrots, and cinnamon sticks around the outside edges of the brisket.
  4. Sprinkle with the rosemary, basil, and cayenne.
  5. Roast, uncovered for 30 minutes.
  6. Lower the oven temperature to 300°F.
  7. Pour the beef broth over the brisket.
  8. Seal the pan tightly on all sides with foil.
  9. Roast for 3 hours or until the brisket is fork-tender.
  10. Discard the cinnamon sticks.
  11. Place about half the veggies, cranberries, and juices in a blender or food processor; puree on low. (Do this in batches if needed.)
  12. Pour the gravy over the brisket.
  13. Let cook; then refrigerate for at least 8 hours, or overnight.
  14. Slice the brisket thinly and return to the pan to soak in the gravy.
  15. Heat the brisket in a gentle oven (about 250°F) until hot, about 25 minutes.