Portabella Brisket
This is wonderful for the holidays! I got a similar recipe from gourmet magazine several years ago. It tastes even better the next day. If making this for passover, you may substitute potato starch for the flour, or just leave it out entirely.
Steps
Preheat oven to 300f.
Mix first 5 ingredients in a roasting pan.
Salt and pepper brisket on both sides.
Add to pan fat side up.
Cover tightly with heavy duty foil and bake for 3 1 / 2 hours.
Cool brisket at room temp for 1 hour.
Slice , and add back to pan.
Bring oven to 350f.
Add cranberries and mushrooms.
Bake for 30-40 minutes.
Ingredients
dry red wine, beef broth, flour, onion, garlic cloves, beef brisket, rosemary, dried cranberries, portabella mushrooms