Risa G posted 12/18/98
* Exported from MasterCook *
Brisket with Portobello Mushrooms and Dried Cranberries
Recipe By : Bon Appetit, December 1998 Issue
Serving Size : 8 Preparation Time :0:00
Categories : Beef Entrees
Amount Measure Ingredient -- Preparation Method
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1 cup dry red wine
1 cup canned beef broth
1/2 cup frozen cranberry concentrate -- thawed
1/4 cup all-purpose flour
1 large onion -- sliced
4 cloves garlic -- chopped
1 1/2 tbsp. fresh rosemary -- chopped
1 (4 lb.) flat-cut brisket -- trimmed of fat
12 ounces medium portobello mushrooms -- dark gills removed -- caps thinly sliced
1 cup dried cranberries
Preheat oven to 300°F. 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 the wine mixture over. Cover pan tightly with heavy-duty foil.
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 slilces slightly. (Brisket can be made 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.