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