Beef Brisket Recipe
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
1 4-pound trimmed flat cut brisket
1 large onion, sliced
1/4 cup butter
1/4 cup flour
1 cup beef broth
1 cup dry red wine
1/2 cup frozen cranberry juice concentrate, thawed
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh rosemary
12 oz portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup Craisins
Instructions
- Preheat oven to 300°
- In large Dutch oven, melt butter and add onions, caramelizing over low heat about 15 minutes
- Whisk in flour, stirring constantly
- Gradually whisk in broth, wine, cranberry juice, garlic and rosemary, stirring until well mixed
- Sprinkle brisket on all sides with salt and pepper
- Place brisket, fat side up, in pan and cover with wine mixture
- Cover and bake until very tender, about 3 1/2 - 4 hours
- Transfer brisket to cutting board and cool to room temp
- Return pan to stove and add mushrooms and craisins, stirring occasionally over medium heat
- Reduce sauce for about 15 minutes
- Thinly slice brisket across grain and arrange slices in pan
- Cover and return to 350° oven for about 30 minutes or until heated through.
Cook's Note
Serve with Wild and Basmati Brown Rice Pilaf