Braised Brisket with Cranberry Onion Jam
Servings 8
Ingredients
Brisket
- 5 lb brisket roast flat cut
- 2 tablespoon paprika
- 2 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 2 teaspoon garlic powder
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 ½ cups beef stock
Cranberry onion jam
- 1 tablespoon oil
- 3 sweet onions chopped
- juice and zest of 1 orange
- 2 sprigs thyme
- 12 oz fresh cranberries
- ½ cup brown sugar
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 350 degrees F.
- Combine seasonings for brisket (paprika - onion powder). Rub seasonings on the brisket, making sure to cover every surface. Place brisket fat side up on a roasting pan and roast uncovered for 1 hour.
- Reduce heat to 300 degrees F. Add beef stock and enough water to yield about ½ inch liquid in the roasting pan. Cover brisket and continue to roast for about another 3 hours or until brisket is fork tender.
- Meanwhile, prepare the jam. Heat 1 tablespoon in a medium-low saute pan over medium heat. Add chopped onions and saute until caramelized, about 20 minutes. Add a small amount of water if the pan becomes too dry. Add remaining ingredients (orange - vinegar) and continue to cook until cranberries soften and the jam becomes syrupy. Remove from heat.
- Slice brisket and serve with jam.
