Elaine's Brisket

A hands-off brisket braised in one of the most unexpectedly delicious sauce combinations: whole cranberry sauce, French onion soup, ketchup, and ginger ale. It sounds wild, but 2 ½ hours of slow braising transforms these pantry ingredients into a rich, sweet-savory gravy that clings to every slice.

Searing the brisket first at high heat builds a deep crust that adds flavor and color to the braising liquid. After searing, everything else goes in the pot. The ginger ale fills the roaster halfway up, providing liquid for braising while the carbonation tenderizes the meat and adds a subtle sweetness.

The cranberry sauce melts down into the braising liquid, giving the finished sauce a beautiful burgundy color and a fruity tang that cuts through the richness of the beef. This is a classic Jewish holiday brisket style where the sauce does all the work.

Kitchen Tips

• Sear at 450°F (230°C) and don’t skip the flip. Both sides need that caramelized crust.
• Pour the ginger ale halfway up the pot, not over the top of the meat. The exposed top roasts rather than steams.
• Keep the lid or foil tight. Escaping steam means less braising liquid and a drier brisket.
• Let the brisket rest before slicing, then slice against the grain. Pour the pan sauce over the sliced meat.

Variations

• Add sliced onions and carrots to the pot for built-in sides that cook in the sauce.
• Use whole berry cranberry sauce for more fruit texture in the finished gravy.
• Substitute cola for ginger ale for a slightly darker, more caramel-flavored result.