Bob's Beef Brisket 11/01 #596 ****1/2

Categories:
beef, main dish

1 cup dry red wine
1 cup beef broth
1/2 cup cranberry juice
1/4 cup flour
1 large onion; sliced
4 clove garlic; chopped
1 1/2 tablespoon fresh rosemary
12 oz fresh mushrooms; sliced
1 cup dried cranberries
3 lb flat cut beef brisket

Preheat oven to 300°F . Whisk wine, broth, cranberry juice, and flour in a medium bowl; pour into a 15X10X2 inch roasting pan. Mix in onion, garlic, and rosemary. Sprinkle brisket on both sides with salt and pepper. Place, fat side up, in pan. Spoon mixture over meat. Cover tightly with heavy duty foil. Bake until very tender (about 3 1/2 hours), basting with juices every hour. Transfer to platter (reserve juices). Cool one hour. Slice thinly across the grain. Arrange slices in pan with sauce, overlapping slightly. Reheat oven to 350°F . Place cranberries and mushrooms in sauce around brisket. Cover with foil. Bake until mushrooms arre tender and meat is heated through, about 30 minutes. Transfer meat and sauce to platter and serve. This is good with potatoes au gratin or rice. 11/13/01 PS - Try to double the sauce next time

Contributor: CCWP Cookbook - Briskies

Yield: 8 servings