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Cranberry-Mushroom Beef Brisket Recipe

Cranberry-Mushroom Beef Brisket Recipe photo by Taste of Home

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I quickly fell for this fantastic sweet-and-sour brisket when I had it at a family wedding reception. Since the meat needs to be refrigerated overnight after it bakes, it is a great make-ahead entree.

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Cranberry-Mushroom Beef Brisket Recipe

Prep: 30 min. Bake: 4 hours + chilling

Yield: 10-12 Servings

30 240 270

Ingredients

2 cups beef broth
1/2 cup thawed cranberry juice concentrate
1/4 cup red wine vinegar
4-1/2 teaspoons chopped fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
4 garlic cloves, minced
1 large onion, thinly sliced
1 fresh beef brisket (4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup cold water
1/4 to 1/2 teaspoon browning sauce, optional
1 pound fresh mushrooms, sliced
1-1/2 cups dried cranberries

Directions

In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices.
Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender.
Remove meat and thinly slice across the grain. Cover and refrigerate overnight.
For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate.
Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender. Yield: 10-12 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Originally published as Cranberry-Mushroom Beef Brisket in Country Woman November/December 2002, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Cranberry-Mushroom Beef Brisket

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(1-1) of 1 reviews

Reviewed on Dec. 26, 2010 by joycepro

I made this recipe for our Christmas Eve family dinner. Everyone absolutely loved it! I like it because I could make it a day ahead of time and just had to reheat it. It does require a long time to roast, but it's worth it.