Jul 15 2009
Adapted from a brisket recipe by Marlene Sorosky Gray, a Danville cookbook author and authority on Jewish holiday cooking. Brisket is much easier to slice when cold, so plan to make this at least one day ahead.
- 1 cup dry red wine
1 cup beef broth
1/4 cup pure cranberry juice (unsweetened)
1/2 cup water
1/4 cup honey
3 tablespoons all-purpose flour
1 onion, halved and sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
4 pounds beef brisket, trimmed of fat
Salt and pepper to taste
6 ounces portabello mushrooms, thickly sliced, then cut in thirds
1 cup dried cranberries
- Preheat oven to 300º. In a roasting pan, whisk together the wine, broth, juice, water, honey and flour until the flour has fully dissolved.
- Stir in the sliced onion, garlic and rosemary. Season the brisket with salt and pepper.
- Place the meat in the pan, fat side up. Spoon some of the sauce over the top.
- Cover tightly and bake for 4 hours, basting every hour until tender when pierced with a fork.
- Remove from oven. Transfer brisket to a sheet of heavy-duty aluminum foil.
- Cool to room temperature, then wrap in foil and refrigerate for up to 2 days.
- Pour sauce into a bowl, cover and refrigerate for up to 2 days.
- About an hour before serving, preheat oven to 375º.
- Slice the cold brisket thinly and on the diagonal against the grain.
- Overlap slices in roasting pan.
- Remove any surface fat from the sauce, reheat the sauce and pour it over the meat.
- Add mushrooms and dried cranberries, pushing them into the sauce.
- Cover and bake until meat is heated through and mushrooms are tender, about 1 hour.
Serves 6 to 8
Try these other great brisket recipes: