details
- Serves 8
- Prep time: 15 minutes
- Total time: 4 1/4 hours
- 3 pounds beef brisket (not corned beef), fat trimmed
- salt and pepper
- 3 tablespoons flour
- 1 can (14.5 ounce) chicken broth
- 1 cup dry red wine
- 1 bay leaf
- 2 tablespoons honey
- 1 bag frozen cranberries
- 1 bag frozen pearl onions
directions
Preheat oven to 350 degrees, with the rack in the lowest position.
Season brisket with salt and pepper. Heat a 5-quart heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 5 minutes per side. Transfer to a plate.
In the same pot, add flour and stir for 30 seconds. Add broth, wine, bay leaf, honey, half the cranberries, and 2 cups of water; bring to a boil. Return brisket to the pot and cover. Transfer to the oven and cook for 3 hours.
Stir in the onions; cover and return pot to the oven for another 30 minutes.
Stir in the remaining cranberries; return pot to oven, uncovered, for 30 more minutes.
Discard bay leaf before serving.
Note: Mashed potatoes are a perfect side for this dish to absorb all the rich juice. Cook them during the last 30 minutes of the brisket being in the oven so everything finishes at the same time.