1/2 Photos of Cranberry Brisket
Cap'n Ron's Note:
The sweet and tart flavors of the cranberries shine through in this tender brisket recipe. The reason you cook it twice is to make the slicing easier. If you cooked it all in one day, the meat would fall apart and end up stringy. This would be more like a Pot Roast than the Sliced Brisket that I wanted to serve. Slicing it cold ended up to real easy, and the meat ended up super tender, and moist. Note: Butt Kickin' Blacken contains neither salt, nor sugar, and is available at http://www.capnrons.com/index.html?id=rz. If you choose to use a different blackening seasoning, you might have to adjust accordingly.
My Private Note
Units: US | Metric
- 1Preheat the oven to 500 degrees.
- 2Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top.
- 3Trim off most of the fat, including the membrane that's right beneath it.
- 4Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides.
- 5Place the brisket into the oven, uncovered at 500 degrees for 15 minutes.
- 6While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted.
- 7After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender.
- 8Cook for another 2 1/2 hours.
- 9Take it out of the oven, let it cool, then refrigerate in the same pan overnight.
- 10The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter.
- 11Slice the meat into 3/8" - 1/2" pieces.
- 12Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid.
- 13Cover tightly with aluminum foil, and bake for another 2 hours.
- 14When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat.
- 15I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.
Nutritional Facts for Cranberry Brisket
Serving Size: 1 (320 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 627.5
- Calories from Fat 189
- Total Fat 21.0 g
- Saturated Fat 7.3 g
- Cholesterol 175.7 mg
- Sodium 245.1 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 0.5 g
- Sugars 38.7 g
- Protein 58.8 g
The following items or measurements are not included: