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Cranberry-Mushroom Beef Brisket

 Cranberry-Mushroom Beef Brisket
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.
10-12 ServingsPrep: 30 min. Bake: 4 hours + chilling


  • 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


  • 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.

2 of 2

Cranberry-Mushroom Beef Brisket (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.