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Cranberry-Mushroom Beef Brisket Recipe

Cranberry-Mushroom Beef Brisket Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 4 hours + chilling YIELD:10-12 servings

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

  • 1. In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices.
  • 2. 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.
  • 3. Remove meat and thinly slice across the grain. Cover and refrigerate overnight.
  • 4. 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.
  • 5. 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.

Wine Pairings

Light-Bodied Red Wine

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