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.
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
Reviews
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.
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