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Brisket with Portobello Mushrooms and Dried Cranberries Recipe

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This recipe for Brisket with Portobello Mushrooms and Dried Cranberries is from The Mollman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb. trimmed brisket
1 cup red wine
¼ cup flour
1 cup beef broth
1 lg. sliced onion
½ cup frozen cranberry juice (thawed)
4 chopped garlic cloves
12 oz. portobello mushrooms
Directions:
Directions:
Preheat oven to 300º F. Rub brisket with salt and pepper. Cover tightly with foil. Bake 5 hours. Drain off all fat.

Whisk together wine, flour, broth, onion, cranberry juice and garlic. Pour over brisket and bake 1 hour. Transfer to plate to cool 1 hour. Slice. Return to pan with sauce. Refrigerate overnight.

Next day: Preheat oven to 350º F . Prepare mushrooms: gills scraped away, and cut into thin slices. Combine with 1 cup dried cranberries. Add to meat and sauce. Cover with foil and bake 30 min. to 1 hour-until very tender. Transfer brisket to platter and pour sauce over.
Personal Notes:
Personal Notes:
Uncork a Cabernet or Burgundy.

 

 

 

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