Brisket With Portobello Mushrooms and Dried Cranberries
1 cup dry red wine
1 cup canned beef broth OR chicken broth
1/2 cup frozen cranberry juice concentrate, thawed
1/4 cup all-purpose flour
1 large onion OR 2 small onions, peeled and sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 (4-pound) trimmed flat-cut brisket
Salt and pepper to taste
12 ounces medium portobello mushrooms, sliced; see cook’s notes
1 cup dried cranberries
Cook’s notes: Medium portobello mushrooms are sometimes labeled “portobellini.” If you use larger portobello mushrooms, they have dark gills on underside of cap (if you use these mushrooms, you will need to scrape away the dark gills with a spoon or it will discolor the sauce).
Preheat oven to 300° F.
Whisk wine, broth, cranberry juice concentrate and flour together in medium bowl; pour into 15-by-10-by-2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket with salt and pepper. Place brisket fat side up in roasting pan. Spoon some of wine mixture over top. Cover pan tightly with heavy aluminum foil (but foil shouldn’t touch meat).
Bake in preheated oven until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool about 1 hour at room temperature. Thinly slice brisket against grain. Arrange slices in pan with sauce overlapping slices slightly. Brisket can be covered and refrigerated, if desired, up to 2 days ahead.
To reheat, preheat oven to 350° F. Place mushrooms and cranberries in sauce around brisket; cover with foil. Bake until mushrooms are tender and brisket is heated through, about 40 minutes if brisket has been refrigerated, about 25-30 minutes if room temperature. Transfer sliced brisket to platter and cover with sauce.
Yield: 8 servings
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