- dry red wine - 1 cup
- canned beef broth or chicken broth - 1 cup
- frozen cranberry juice concentrate - 1/2 cup, thawed
- flour - 1/4 cup
- onion - 1 large
- garlic cloves - 4, chopped
- fresh rosemary - 1 1/2 tbsp
- brisket - 4-5 lbs
- salt and pepper - to taste
- portobello mushrooms - 12 oz, medium sized, sliced
- dried cranberries - 1 cup
Preheat oven to 300. In a bowl combine the wine, broth, cranberry juice concentrate and flour and whisk them together. Pour the mixture into a large roasting pan. Add the onion, garlic and rosemary to the mixture. Sprinkle the top of the brisket with salt and pepper. Place the brisket, fat side up, in roasting pan. Spoon some of wine mixture over top. Cover pan tightly with heavy aluminum foil (but foil shouldn't touch meat). Bake until very tender, basting with pan juices every hour, for about 3 1/2 to 4 hours. Transfer thebrisket to a plate and let it cool about 1 hour at room temperature. Thinly slice brisket against grain. Arrange slices in pan with sauce overlapping slices slightly. At this point the brisket can be covered and refrigerated, if desired, up to 2 days ahead.
To serve. Preheat oven to 350. Place the mushrooms and cranberries in the sauce around brisket; cover with foil. Bake until mushrooms are tender and brisket is heated through, about 40 minutes if brisket has been refrigerated, about 25-30 minutes if room temperature. Transfer sliced brisket to platter and cover with sauce.