Cranberry, Walnut Brisket with Onion Jam

Bright, rich, and utterly yummy describes this amazing brisket. With just the right amount of heat added from a bit of pepper the onion, cranberry and walnut jam is the real star here. 

Ingredients

Brisket

5 lb brisket roast flat cut

2 tablespoon paprika

2 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon dry mustard

2 teaspoon garlic powder

2 teaspoon salt

2 teaspoon black pepper

1 teaspoon cumin

1 teaspoon onion powder

1 ½ cups beef stock

Cranberry onion jam

1 tablespoon oil

3 sweet onions chopped

juice and zest of 1 orange

2 sprigs thyme

12 oz fresh cranberries

1 cup finely chopped @farmfreshnuts walnuts

½ cup brown sugar

1 tablespoon balsamic vinegar

Instructions

Preheat oven to 350 degrees F.

Combine seasonings for brisket (paprika – onion powder). Rub seasonings on the brisket, making sure to cover every surface. Place brisket fat side up on a roasting pan and roast uncovered for 1 hour.

Reduce heat to 300 degrees F. Add beef stock and enough water to yield about ½ inch liquid in the roasting pan. Cover brisket and continue to roast for about another 3 hours or until brisket is fork tender.

Meanwhile, prepare the jam. Heat 1 tablespoon in a medium-low saute pan over medium heat. Add chopped onions and saute until caramelized, about 20 minutes. Add a small amount of water if the pan becomes too dry. Add remaining ingredients (orange – vinegar) and continue to cook until cranberries soften and the jam becomes syrupy. Remove from heat.

Slice brisket and serve with jam.
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