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Brisket with Portobello Mushrooms and Dried Cranberries
2 cups dry red wine
2 cups beef or chicken broth
1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup flour
1 large onion, sliced
4 garlic cloves, chopped
1-1/2 T. chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium Portobello mushrooms, dark gills scraped away, sliced
1 cup dried cranberries (about 4 ounces)
Preheat oven to 300. Whisk wine, broth, cranberry concentrate and flour to blend
in medium bowl. Pour into 15” X 10” roasting pan. Mix in onion, garlic and
rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat
side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly
with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3-1/2
hours. Transfer brisket to plate, cool one hour at room temperature. Thinly
slice brisket across grain. Arrange slices in pan with sauce, overlapping slices
slightly. (Brisket can be prepared two days ahead. Cover and refrigerate.)
Preheat oven to 350. Place mushrooms and cranberries in sauce around brisket.
Cover pan with foil. Bake until mushrooms are tender and brisket is heated
through, about 30 minutes (40 minutes if brisket has been refrigerated.)
Transfer sliced brisket and sauce to platter and serve.
Serves 8.
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