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Braised Brisket with Cranberry and Beer
A whole beef brisket braised slowly on a bed of onions in a sweet and tangy sauce of cranberry, chili sauce and amber beer, then chilled overnight before shredding. The covered Ultra Pro roasting pan holds the large cut and keeps the sauce from drying out during the long bake.
- Total time
- 730 min
- Prep
- 20 min
- Cook
- 230 min
- Rest
- 480 min
Ingredients
Method
Heat the oven to 375 °F (190 °C).
Warm 1 tbsp oil in the Tupperware Chef Series Sauté Pan over medium heat. Cook the onions until soft, then add the garlic and cook until it smells fragrant.
Spread the onions and garlic over the bottom of the Tupperware Ultra Pro 5.7 l roasting pan.
Season the brisket with salt and pepper. Heat the remaining oil in the sauté pan over medium heat and brown the meat well on every side.
Lay the brisket on the onions in the Ultra Pro. Stir together the chili sauce, cranberry sauce, beer and vinegar in a medium bowl and pour it over the meat.
Scatter the brown sugar over the brisket, put the lid on and bake for 3 1/2 hours.
Let the brisket cool completely, then refrigerate for at least 8 hours. To serve, shred the meat and reheat it in its sauce until hot.
