Best 5 Brisket With Portobello Mushrooms And Dried Cranberries Recipes
Welcome to the culinary adventure of creating a mouthwatering dish that combines the rich flavors of brisket, the earthy delight of portobello mushrooms, and the tangy sweetness of dried cranberries. Embark on a flavor expedition as we unravel the secrets of crafting this tantalizing combination, ensuring an extraordinary dish that will leave your taste buds in awe. Discover the best recipe for brisket with portobello mushrooms and dried cranberries, unraveling the culinary magic that transforms simple ingredients into a masterpiece.
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BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.
BRISKET WITH PORTABELLA MUSHROOMS AND DRIED CRANBERRIES
An updated version of a classic Hanukkah dish. And for simplicity, you can partially prepare this up to 2 days ahead! Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.
Provided by JackieOhNo
Categories Roast Beef
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15x10x2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
- Bake brisket until very tender, basting with pan juices every hour, about 3-1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.).
- Preheat oven to 350 degrees. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated.).
- Transfer sliced brisket and sauce to platter and serve.
BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
Steps:
- Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
- Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
- Transfer sliced brisket and sauce to platter and serve.
FRENCH ONION PORTOBELLO BRISKET
I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place brisket in a 5-qt. slow cooker. , In a large saucepan, cook the mushrooms, onion and garlic in butter until onion is crisp-tender, 3-5 minutes. Add the soup, wine and pepper; mix well. , Pour mushroom mixture over beef. Cover and cook on low until meat is tender, 8-10 hours. If desired, garnish with sage., Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 324mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges
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.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
Tips:
- Choose a high-quality brisket that is well-marbled. This will ensure that the meat is tender and flavorful.
- Use a variety of spices and herbs to season the brisket. This will add depth of flavor to the meat.
- Cook the brisket low and slow. This will allow the meat to break down and become tender.
- Add vegetables and fruits to the pot with the brisket. This will help to create a flavorful sauce.
- Let the brisket rest before slicing it. This will allow the juices to redistribute throughout the meat, making it more tender and juicy.
Conclusion:
Brisket with portobello mushrooms and dried cranberries is a delicious and hearty dish that is perfect for a special occasion. The combination of flavors and textures in this dish is sure to please everyone at your table. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will produce a delicious meal that you will be proud to serve.
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