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.
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billyraybob jr. beavertwil
bbeavertwil45@gmail.comI'm not sure what went wrong, but my brisket turned out really tough. I followed the recipe exactly, so I'm not sure what happened.
Emmanuel Judith
judithemmanuel@yahoo.comThe brisket was amazing! The meat was so tender and flavorful. I will definitely be making this recipe again.
Imran Khan Wattoo
w_i14@aol.comThis recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Samim Sheikh
samim.sheikh89@gmail.comThe brisket was delicious and the cranberries added a nice tartness. I would definitely make this recipe again.
titi gonzalez
titi18@yahoo.comI thought the flavors in this recipe were a bit too strong. I might try it again with a different sauce.
Sergio Villarreal
s_v58@aol.comThis recipe was easy to follow and the brisket turned out great. I will definitely be making it again.
Mario Bros 2019
2019m@hotmail.comI would definitely make this recipe again, but I would add more vegetables.
Samantha Okontah
okontahsamantha@hotmail.co.ukThe brisket was a bit dry, but the sauce was delicious.
Mariah Blackburn
mariah_b32@gmail.comI followed the recipe exactly and the brisket turned out perfectly. It was a little time-consuming, but it was worth it.
Gacha Smile
smile-gacha@gmail.comThis is the best brisket recipe I've ever tried! The mushrooms and cranberries give it a really interesting flavor.
Zubair Awan
awan_z19@yahoo.comI'm not usually a fan of brisket, but this recipe changed my mind. The meat was fall-apart tender and the sauce was rich and flavorful.
ilemona Ataguba
ilemonaa70@gmail.comThis brisket recipe was an absolute hit at my last dinner party! The portabella mushrooms and dried cranberries added a unique and flavorful touch that everyone raved about.