Tender braised beef in a creamy gravy sauce brightened up with fresh cranberries and pearl onions. So easy to make, but looks like you slaved.
Braised Beef with Cranberries
Fresh cranberries are in season this time of year. I love to stock up on these tart little berries and use them in all kinds of seasonal dishes, such as this braised beef. Cranberries freeze great! They’re wonderful in savory dishes, but they have several uses. Put them in your cocktails, or punch, or other beverage for a beautiful garnish. I’ve even used them for decorations when we made luminaries.
Braised beef is a great tasting, easy dinner! It might seem complicated, but it is mostly hands off. A little maintenance in the beginning, and then a couple add ins that literally will only take you minutes! I made this at one of my Christmas Eve Open House parties, and everyone thought I was so fancy. Haha! Fooled you! A couple of friends told me, “oh, you are so talented!” Well, the compliment is appreciated, but this really doesn’t take any talent. Trust me, anyone can do it. 🙂
I chose brisket for my braised beef, but chuck roast works wonderful too, and may be a little less expensive. We stock our freezer with a cow, so I had both.
Start out searing the meat, this seals in the flavor and juices. Plus it gives a nice crispy crust. Then you’ll make your sauce and pop it in the oven. See? Easy!
When the braised beef is almost done cooking you add in some pearl onions and cook it some more. Then you add the rest of the cranberries and give it another 30 minutes or so. Read the recipe card for all the details.
You can slice it up and serve it with the yummy sauce on top, or just grab it straight out of the pan. It will be fork tender and melt in your mouth.
This is great with mashed potatoes or a nice green vegetable.
Try adding fresh cranberries to these recipes:
Braised Beef with Cranberries
- Dutch oven or large oven proof pot
- 3 pounds beef brisket chuck roast works great too
- coarse salt and ground pepper
- 3 Tbs all-purpose flour
- 15 ounces can beef broth
- 1 cup dry red wine merlot or cabernet Sauvignon
- 1 bay leaf
- 2 Tbs unsulfured molasses
- 2 cups water
- 12 ounces fresh cranberries
- 16 oz frozen pearl onions
- Preheat oven to 350 with rack in lowest position.
- Season beef with salt and pepper.
- Heat a 5 quart dutch oven or heavy pot over medium high.
- Add brisket, cook until browned, 8-10 minutes, rotating once.
- Transfer beef to a plate
- Add flour to pot and cook, stirring, 30 seconds.
- Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups of water; bring to a boil. Return beef to pot, and cover.
- Transfer to oven; bake 3 hours.
- Stir in onions; cover, and return pot to oven. Cook 30 minutes more.
- Stir in remaining cranberries; return pot to oven. Cook uncovered, until beef is fork-tender, 30 minutes more.
- Discard bay leaf before serving.
Do you have a favorite use for fresh cranberries? Tell me about it in the comments!