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Cranberry Mushroom Brisket

Cranberry Mushroom Brisket

1 cup dry red wine
1 cup chicken broth
1/2 cup cranberry juice cocktail 
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 teaspoon chopped dried rosemary
1 4-pound second cut brisket

3-4 portobella mushrooms, stems removed, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)

Preheat oven to 300 degrees F. Whisk wine, broth, cranberry juice and flour to blend in medium bowl; pour into 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 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.

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