Brisket with Portobello Mushrooms and Dried Cranberries
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- 1 cup canned beef or chicken broth
- 1/2 cup frozen cranberry juice cocktail concentrate, thawed
- 1/4 cup all purpose flour
- 1 1/2 tablespoons chopped fresh rosemary
- 1 4-pound trimmed flat-cut brisket
- 12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
- 1 cup dried cranberries (about 4 ounces)
Preheat oven to 300°. In a medium bowl, whisk wine, broth, cranberry concentrate, and flour. Once blended, pour into a 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 a roasting pan. Spoon some of 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, letting cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slightly. DO AHEAD: Brisket can be prepared 2 days ahead. Cover and refrigerate.
Preheat oven to 350°. 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.