BEEF BRISKET WITH CRANBERRY SUCCOTASH
Ingredients
Serves 6
4 lbs (2 kg) beef brisket, trimmed of fat to ¼-in (0.5 cm) thick
salt and freshly ground pepper, to taste
2 tbsp (30 ml) grapeseed oil
2 medium onions, thinly sliced
2 garlic cloves, minced
2 cups (500 ml) unsweetened cranberry juice
1 cup (250 ml) red win
1½ cups (375 ml) beef broth, plus extra
2 rosemary sprigs
2 thyme sprigs
CRANBERRY SUCCOTASH:
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) fresh corn kernels
1 cup (250 ml) unsweetened, dried cranberries
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) honey
2 tsp (10 ml) red wine vinegar
¼ cup (60 ml) fresh cilantro leaves, finely chopped
salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 275 F (140 C).
- Season trimmed brisket generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Sear brisket on all sides until well caramelized. Remove brisket, set aside and lower heat to medium.
- Add onions to Dutch oven and sauté until starting to brown, 5 to 7 minutes. Stir in garlic and cook another minute before adding cranberry juice, red wine, beef broth, rosemary and thyme. Bring mixture to a simmer before adding brisket back to Dutch oven fat-side down. Make sure brisket is at least three quarters covered by liquid, if not, top with additional beef broth. Cover and transfer to oven until brisket is fork-tender, about 3 to 4 hours.
- Once cooked, remove brisket from Dutch oven and set aside to rest. Place Dutch oven back over medium-high heat until sauce has reduced by at least half and has thickened slightly, about 20 to 30 minutes. Strain into a clean saucepan and season to taste with salt and pepper.
- When ready to serve, warm sauce over medium heat. Slice brisket into 1-in (2.5 cm) slices against the grain and transfer to a warmed serving platter. Drizzle brisket with warmed sauce, before topping with Cranberry Succotash. Serve extra sauce alongside.
- To make CRANBERRY SUCCOTASH: In a large frying pan, warm grapeseed oil over medium-high heat. Sauté corn and cranberries until corn is warmed through, about 2 minutes.
- Transfer to a bowl and toss with olive oil, honey, vinegar and cilantro. Season to taste with salt and pepper. Makes about 3 cups (750 ml)