Cranberry-Mushroom Beef Brisket |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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 king arthur unbleached 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.
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