Easy Cranberry Sweet and Sour Brisket

“This has to be the easiest recipe for brisket and it is so good, you can also make this same recipe using a pot roast! If you can make this a day ahead the sauce flavor intensifies the following day, just rewarm over low heat. If you are making a larger brisket then double the ingredients but still only use 2 onions and 1-2 tablespoons fresh garlic. This brisket is melt in your mouth tender!”
3hrs 20mins

Ingredients Nutrition


  1. Heat oil in a large Dutch oven over high heat.
  2. In a bowl mix together beer, cranberry sauce and ketchup; set aside.
  3. Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
  4. Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
  5. Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
  6. Cover the pot tightly and transfer to the oven.
  7. Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
  8. Transfer the brisket to cutting board and slice.
  9. Spoon any fat off from the top of the gravy.
  10. Transfer the slices to a serving platter and pour over the gravy.
  11. Delicious!

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