Ingredients
- 3 ½ Pounds brisket, flat cut
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon dried thyme
- 1 Teaspoon dried rosemary
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 yellow onion
- 5 Cloves garlic, minced
- 1 shallot, diced
- 14 Ounces cranberry jelly
- 1 Tablespoon Worcestershire sauce
- ½ Cup beer, Guinness
- 1 Pound red potatoes, petite
- 1 Cup dried cranberries
- 3 Sprigs rosemary, fresh
- 3 Sprigs thyme, fresh
Instructions
- Remove brisket from the fridge 30 minutes before you’re ready to cook. Combine salt, pepper, dried thyme, rosemary, garlic powder, and onion powder in a small bowl or ramekin. Rub olive oil on the brisket, then season generously. Let the rest and come to room temperature for 30 minutes.
- Dice half of the onion, and thinly slice the other half.
- Heat a saucepan over medium heat. Add olive oil and swirl to coat. Next, add the diced onions, shallot, and garlic cloves to a saucepan over medium heat. Cook for 5 minutes, then add cranberry, Worcestershire, and Guinness. Stir to combine and cook for 10 minutes.
- Preheat the oven to 250°F.
- Pour half the saucepan into the roasting pan. Add sliced onions and place brisket fat side down on top. Pour remaining sauce over the top of the brisket.
- Surround the sides of the brisket with potatoes, dried cranberries, and fresh thyme and rosemary sprigs. Cover with foil.
- Place onto the oven on the center rack and roast for 4 hours.
- Slice brisket and serve with potatoes and sauce.