Holiday Beef Brisket with Dried Cranberries

A perfect main course for a special dinner. Prepare the brisket one day ahead and finish it in 30 minutes. The gravy is dark and flavorful!


1 cup dry red wine

1 cup beef broth

1/2 cup frozen cranberry juice concentrate


1/4 cup flour

1 large onion, cut in half and sliced

3 large cloves garlic, coarsely chopped

2 tablespoons fresh rosemary, chopped

1 2-pound beef brisket, trimmed of fat

8 ounces portabella mushrooms, sliced

1 cup dried cranberries

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Preheat oven to 300°
Combine the first 4 ingredients in a medium bowl. Whisk in flour. Add onion, garlic and rosemary. Pour into a large roasting pan (15 x 10 x 2-inches).
Sprinkle brisket with salt and pepper. Place fat side up in roasting pan. Spoon some of the sauce over brisket and cover pan tightly with foil to seal.
Bake about 3 1/2 hours until meat is very tender, basting after each hour. Be sure to reseal foil after each basting being careful not to spill the gravy when removing pan from oven. Remove brisket from oven. Uncover and let sit for one hour.
Thinly slice brisket across the grain. Carefully place slices back into sauce. At this point you can refrigerate meat and gravy until you are ready to continue.
Preheat the oven to 350°. Place mushrooms around brisket, sprinkle cranberries on top and recover with foil. Bake until meat is heated through, about 30-40 minutes. Transfer to a platter, spoon some gravy with mushrooms and cranberries on top and pour remaining gravy into a gravy boat to serve.
Serves: 4