18 Sep Brisket with Portobello Mushrooms and Cranberry

Ingredients: • 1 cup dry red wine – use a cabernet or merlot • 1 cup chicken broth • 1/2 cup cranberry juice • 1/4 cup flour • 1 large onion, sliced • 4 garlic cloves, chopped • 1 1/2 tablespoons chopped fresh rosemary • 1 4-pound brisket • 1 ½ cups medium portobello mushrooms caps thinly sliced • 1 cup dried cranberries  

Directions: Preheat oven to 300°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. Add mushrooms and cranberries around the brisket. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 – 3 ½ hours. Once cooled, slice and refrigerate. Can be prepared a few days in advance.