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
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


  1. Preheat oven to 275 F (140 C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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)
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