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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 8 |
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This is wonderful for the holidays! I got a similar recipe from Gourmet magazine several years ago. It tastes even better the next day. If making this for passover, you may substitute potato starch for the flour, or just leave it out entirely. Ingredients:
1 cup dry red wine |
1 cup beef broth |
1/4 cup flour |
1 large onion, sliced |
4 garlic cloves, chopped |
4 lbs beef brisket, flat cut |
2 tablespoons rosemary |
1 cup dried cranberries |
12 ounces portabella mushrooms, sliced |
Directions:
1. Preheat oven to 300°F.
2. Mix first 5 ingredients in a roasting pan.
3. Salt and pepper brisket on both sides; add to pan fat side up.
4. Cover tightly with heavy duty foil and bake for 3 1/2 hours.
5. Cool brisket at room temp for 1 hour; slice, and add back to pan.
6. Bring oven to 350°F; add cranberries and mushrooms. Bake for 30-40 minutes.
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