Brisket With Portabella Mushrooms And Dried Cranberries

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An updated version of a classic hanukkah dish. and for simplicity, you can partially prepare this up to 2 days ahead! uncork a cabernet sauvignon or burgundy to serve with dinner.

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Steps

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Preheat oven to 300 degrees.

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Whisk wine , broth , cranberry concentrate and flour to blend in medium bowl.

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Pour into 15x10x2-inch roasting pan.

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Mix in onion , garlic and rosemary.

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Sprinkle brisket on all sides with salt and pepper.

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Place brisket , fat side up , in roasting pan.

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Spoon some of wine mixture over.

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Cover pan tightly with heavy-duty foil.

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Bake brisket until very tender , basting with pan juices every hour , about 3-1 / 2 hours.

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Transfer brisket to plate.

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Cool 1 hour at room temperature.

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Thinly slice brisket across grain.

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Arrange slices in pan with sauce , overlapping slices slightly.

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Preheat oven to 350 degrees.

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Place mushrooms and cranberries in sauce around brisket.

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Cover pan with foil.

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Bake until mushrooms are tender and brisket is heated through , about 30 minutes.

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Transfer sliced brisket and sauce to platter and serve.

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Ingredients

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dry red wine, beef broth, frozen cranberry juice concentrate, all-purpose flour, onion, garlic cloves, fresh rosemary, salt and pepper, beef brisket, portabella mushrooms, dried cranberries