"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Brisket with Portobello Mushrooms and Dried Cranberries Recipe

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This recipe for Brisket with Portobello Mushrooms and Dried Cranberries, by , is from Champagne, Chocolate and Cheer, 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1 c. dry red wine
1 c. beef or chicken broth
c. frozen cranberry juice cocktail concentrate, thawed
c. all-purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 Tbsp. chopped fresh rosemary
1 (4-lb) trimmed flat-cut brisket
12 oz medium Portobello mushrooms, dark gills scraped away, caps thinly sliced
1 c. dried cranberries (4 oz)

Directions:
Directions:
Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl.
Pour into 15 x 10 x 2" roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place fat side up in pan. Spoon some of the wine mixture over. 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 one hour. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slightly. (Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350.
Place mushrooms and cranberries in sauce around brisket. Cover with foil and bake until mushrooms are tender and brisket is heated through, about 30 min. (40 if refrigerated)

Number Of Servings:
Number Of Servings:
8

 

 

 

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