Home >> Recipes >> Meat >> Cranberry Mushroom Brisket

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.

Account sign in

Please enter your email address and password below to access your account.

Your Email Address
Forgot your password? Click here
Don't have an account? Click here
Forgot Your Password

Enter your email address below and we'll send you a new temporary password.

Your Email Address

Complete the information below to create your own account

First Name
Last Name
Your Email Address
Confirm Password


Share this page with a friend. Simply fill in the info below and we'll send your friend an email on your behalf.

Your Name
Your Email Address
You Friend's Name
Your Friend's Email Address
Please type the image's letters in the box below


Sorry, you're using an old browser. Please upgrade. You can navigate links below