Brisket With Portabella Mushrooms And Dried Cranber

Name: Brisket With Portabella Mushrooms And Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry red wine; 1 cup beef broth; 1/2 cup frozen cranberry juice concentrate, thawed; 1/4 cup all-purpose flour; 1 large onion, sliced; 4 garlic cloves, chopped; 1 1/2 tablespoons chopped fresh rosemary; salt and pepper (to taste); 1 (4 lb) trimmed flat-cut beef brisket; 12 ounces medium portabella mushrooms, dark gills scraped away, caps thinly sliced; 1 cup dried cranberries (about 4 oz.)

Servings: persons

1 cup dry red wine
1 cup beef broth
1/2 cup frozen cranberry juice concentrate, thawed
1/4 cup all-purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
salt and pepper (to taste)
1 (4 lb) trimmed flat-cut beef brisket
12 ounces medium portabella mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 oz.)

1
Preheat oven to 300 degrees. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15x10x2-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 wine mixture over. Cover pan tightly with heavy-duty foil.
2
Bake brisket until very tender, basting with pan juices every hour, about 3-1/2 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.).
3
Preheat oven to 350 degrees. 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.).
4
Transfer sliced brisket and sauce to platter and serve.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dry red wine, 1 cup beef broth, 1/2 cup frozen cranberry juice concentrate, thawed, 1/4 cup all-purpose flour, and more.

Yes, Brisket With Portabella Mushrooms And Dried Cranberries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brisket With Portabella Mushrooms And Dried Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions