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This recipe for WESTERN CHRISTMAS BRISKET, by , is from The Searle Family & Friends Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Brady


1 cup dry red wine
1 cup canned beef broth
cup frozen cranberry juice cocktail concentrate, thawed
cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 tablespoons chopped fresh rosemary
4 lb trimmed flat cut brisket
12 oz medium Portobello mushrooms
1 cup dried cranberries

Preheat oven to 300 F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2 inch 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 the wine mixture over brisket. Cover pan tightly with heavy duty foil.

Bake brisket until very tender, basting with pan juices every hour about 3 hours. Transfer brisket to plate cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate).

Preheat oven to 350 F. 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.




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