Recipes by Lynne Curry
Photo by David Reamer
6 servings with leftovers
This festive garnet-glazed roast makes pot roast worthy of any holiday table. Braised in whole cranberries, brown sugar, and ginger, the beef drinks in a tangy sweetness. It’s an unusual combination, but Lynne Curry, the author of Pure Beef, is always looking to include these beloved little fruits in her cooking outside of Thanksgiving. The cranberries’ natural pectin creates a chunky, chutney-like sauce to garnish the beef, which she likes to serve with Braised Red Cabbage (recipe follows) and baked mashed butternut squash.
- 1 (3-1/2- to 4-pound) at cut brisket
- Kosher salt
- 1 (12-ounce) bag fresh or frozen cranberries
- 1 medium onion, chopped
- 3/4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1 cup low-sodium beef stock or water
- 1 cup orange juice
- 1 bay leaf
Preheat the oven to 500°F. Cut 5 (14”) strands of butcher’s twine or have 5 large silicone bands on hand. Trim any fat from the underside of the brisket, pat it dry and season it liberally on both sides with the kosher salt.
Roll it up tightly the long way with the fat on the outside and tie it with the butcher’s twine or secure it with silicone bands. Put the roast in a Dutch oven or other deep and heavy pot just large enough to contain it. Roast it uncovered in the hot oven until dark walnut brown, about 20 minutes.
Meanwhile, mix the cranberries, onion, brown sugar, ginger, pepper, cloves, stock, orange juice and bay leaf in a medium saucepan and bring it to a boil over medium-high heat.
Reduce the oven temperature to 325°F and pour the cranberry mixture over the beef. Cover the pot and cook the beef until you can shred the meat easily with a fork, 2 to 2 ½ hours.
Raise the oven temperature to 400°F. Transfer the beef to a clean oven-safe serving dish and remove the twine or bands. Strain the sauce, reserving the cranberry mixture, and pour the sauce over the beef. Discard the bay leaf. Roast the beef uncovered in the oven until it forms a shiny glaze and the sauce is syrupy, 12 to 15 minutes. Slice the beef 1/2 inch thick and spoon the cranberries all around it before serving with the braised cabbage, if desired.
MORE CHOICE CUTS
Boneless chuck roast that comes rolled and tied is also ideal for this dish. Sirloin tip roast, aka round tip roast, is a leaner choice than chuck for braising and slices easily and handsomely.
BRAISED RED CABBAGE
- 2 pounds red cabbage (roughly 1 medium head)
- 1 ¼ teaspoons salt
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 cup dry Riesling or white wine
- Freshly ground black pepper
Quarter the cabbage, cut out the core, and slice it into 1/4-inch ribbons. When ready to cook, toss the cabbage with the salt in a large bowl. Heat the butter and olive oil in a large skillet over medium-high heat. When the butter foams, add the cabbage in large handfuls and cook until each batch wilts, making more room in the pan. Pour in the wine and cover. When you see steam escaping from the pan, reduce the heat to low and cook until the cabbage is very tender and only a film of liquid remains, 30 to 35 minutes. Taste for salt, season it with the pepper, and cover to keep it warm.
Recipes reprinted with permission from
PURE BEEF © 2012
by Lynne Curry, Running Press,
a member of the Perseus Book Group.