Cranberry Cider Braised Beef Brisket with Mashed Potatoes
Talk about fall comfort food. This Cranberry Cider Braised Beef Brisket with Mashed Potatoes was all the bliss and deliciousness last night. Both my husband and I thoroughly enjoy this meal. I have to give a shout out to Tieghan who runs Half Baked Harvest blog for the idea. She made a Cider Braised Beef Stew with Rosemary Polenta that gave me the idea to create something similar to it.
This meal was extremely easy, and perfect for the holiday season when you don’t have boat loads of time. It did involve a little bit of prep, but the majority of time you will see in the recipe below, is for the baking. I whipped this recipe together as soon as I got home from work, and threw it in the oven. My husband was extremely happy we weren’t having bunny food for dinner (aka vegetables and greens).
Options
You could prep it ahead of time and put it in the fridge. I wouldn’t think it would change the flavor too much, but may a little. Additionally, if you don’t have time to put it in the oven, you could try it in the crockpot. I haven’t tried this, but may be worth a try if that’s your only option.
Cranberry Cider Braised Beef Brisket & Mashed Potatoes
Cranberry Cider Braised Beef Brisket & Mashed Potatoes
Ingredients
Cranberry Cider Braised Beef Brisket
- 2 ½ – 3 lbs Beef Brisket
- 1 ½ Cups Fresh Cranberries
- 7 Carrots Chopped in Medium pieces
- 1 Red Onion Chopped in Medium pieces
- 2 Cups Apple Cider
- 1 Cups Red Wine
- 1 Tbsp Better Than Bouillon (Roast Beef Flavor)
- 1 Tbsp Orange Zest
- 1 Tbsp Dried Rosemary
- 5 Cloves Garlic Peeled
- 2 Tbsp Olive Oil
- 1 Tsp Onion Salt
- ½ Tsp Dried Thyme
- ½ Tsp Dried Oregano
- Salt & Pepper To Taste
Mashed Potatoes
- 2-3 Large Russet Potatoes Cut in 6ths to 8ths (Pending size)
- ½ Cup Sour Cream
- 2 Tbsp Butter
- ¼ – ½ Cup Milk
- Salt & Pepper To Taste
Instructions
Cranberry Cider Braised Beef Brisket
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Preheat oven to 325°.
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Place 1 Tbsp of oil in a large fry pan with the beef brisket. Turn on medium to high heat.
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Sprinkle the top of the beef brisket with a little rosemary, salt and pepper. Cover and sear for 2-3 minutes on each side. Once done searing remove from heat and set aside.
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Chop the onion and carrots, and peel garlic. Set aside.
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In a medium fry pan add the other Tbsp of olive oil. Place onion and garlic in pan, and fry on medium heat until they are slightly browned.
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Place beef brisket in a Le Cruset rectangular baking dish with cover.
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Add in the cider and wine.
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Take the 1 Tbsp of Better than Bouillon (Roast Beef Flavor) and spread it on top of the brisket.
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Add the remainder of the ingredients: carrots, brown onions & garlic, cranberries, spices and orange zest.
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Bake covered for 2 and a half hours at 325°.
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Remove from oven after the 2 and a half hours and uncover and let cool for a few minutes before cutting.
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Cut in desired thickness strips and set aside.
Mashed Potatoes
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Take a medium to large pot and fill halfway with hot water. Add in the potatoes that are cut into pieces.
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Cover the pot and let boil until the potatoes are soft. (To test use a fork and see if it slides through the potato easily.)
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While the potatoes are boiling add the remainder of the ingredients into a mixing bowl.
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Once the potatoes are done, drain and add into the mixing bowl. Use either a hand mixer or mixer and turn on low. Once all ingredients are combined and the potatoes are broken down turn on a medium speed and let them whip up a bit.
Assembly
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Place a large scoop full of the mashed potatoes in the center of each plate. Top with 2 slices of the beef brisket and top with the onion, carrot and cranberry mixture that baked with the brisket.
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Enjoy!
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