Corned beef brisket generally makes an appearance each March when St. Patrick’s Day comes around. However, with this cranberry version, you can make corned beef brisket a part of any holiday you choose. It’s sweet, salty, and has just a little bit of a horseradish kick to it. Honestly, I think this may just become your new favorite way to enjoy corned beef. Try it for yourself and see if I’m right.
Is there any better way to end the holiday season than with a corned beef brisket? I think not. And if you disagree, well, I guess that’s just your problem. I, personally, could eat corned beef any ol’ day of the year and be tickled pink about it. However, I guess since it is the holiday season and all, it wouldn’t be such a bad idea to fancy it up a lil’ bit. So, why not add a sweet, slightly spicy, holiday-inspired cranberry sauce to it? Can’t hurt, right? Heck, it might just become your new favorite recipe for corned beef. Let me know what you think. This recipe is definitely going to be made over and over again in my house; holiday or no holiday.
Ingredients:
Corned Beef Brisket:
- 4 to 5 Pound Corned Beef Brisket
Cranberry Sauce:
- 1 Cup of Whole Berry Cranberry Sauce
- 1/4 Cup Light Brown Sugar, Packed
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Creamy Horseradish
- 2 Teaspoons Dried Parsley
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
Directions:
Corned Beef Brisket:
Slow Cooker:
- Place the corned beef in a crockpot or slow cooker. Fill the crockpot or slow cooker with enough cold water to submerge the brisket.
- Cook the corned beef brisket for 4 to 5 hours on high heat or 8 to 9 hours on low heat.
- Remove the brisket from the cooking liquid and then slice the beef against the grain to serve.
Stovetop:
- Place the corned beef brisket in a large pot and cover with plenty of cold water. Bring to a boil over high heat, cover, and then reduce the heat to a simmer.
- Cook for 3 to 4 hours, or until the corned beef brisket is completely tender when pierced with a fork.
- Remove the brisket from the cooking liquid and then slice the beef against the grain to serve.
Cranberry Sauce:
- In a small saucepan, whisk together all of the cranberry sauce ingredients.
- Place over medium heat and cook until hot, bubbly, and all of the ingredients have come together.
- Serve over the sliced corned beef brisket.
Suggestions:
- I have included directions for boiling the corned beef brisket on a stovetop or for using a slow cooker or crockpot to make it. Choose whichever method you prefer. I prefer to use a slow cooker.
- Most corned beef briskets come with a seasoning packet. I have never been a huge fan of how they make the brisket taste, so I usually discard them. If you want to add them to the cooking liquid, go ahead.
- You will not need to add any salt to the cranberry sauce. Corned beef brisket is already quite salty and the dijon mustard will also add saltiness to the sauce.
Improvements:
- Use fresh parsley in lieu of dried parsley if you have it available.
- For a smoother sauce, use jellied cranberry sauce instead of whole berry cranberry sauce.
- Garnish with freshly chopped green scallions or chives.
- Love corned beef brisket? Make sure to try out our recipes for Crockpot Corned Beef with Stout & Onion Gravy, Maple Sugar Crockpot Corned Beef, or Candied Corned Beef Brisket.
Ingredients:
- 4 to 5 Pound Corned Beef Brisket
- 1 Cup of Whole Berry Cranberry Sauce
- 1/4 Cup Light Brown Sugar, Packed
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Creamy Horseradish
- 2 Teaspoons Dried Parsley
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
Directions:
- Place the corned beef in a crockpot or slow cooker. Fill the crockpot or slow cooker with enough cold water to submerge the brisket.
- Cook the corned beef brisket for 4 to 5 hours on high heat or 8 to 9 hours on low heat.
- Remove the brisket from the cooking liquid and then slice the beef against the grain to serve.
- Place the corned beef brisket in a large pot and cover with plenty of cold water. Bring to a boil over high heat, cover, and then reduce the heat to a simmer.
- Cook for 3 to 4 hours, or until the corned beef brisket is completely tender when pierced with a fork.
- Remove the brisket from the cooking liquid and then slice the beef against the grain to serve.
- In a small saucepan, whisk together all of the cranberry sauce ingredients.
- Place over medium heat and cook until hot, bubbly, and all of the ingredients have come together.
- Serve over the sliced corned beef brisket.
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