Brisket With Portobello Mushrooms And Dried Cranberries Food
CRANBERRY-MUSHROOM BEEF BRISKET
I quickly fell for this fantastic sweet-and-sour brisket when I had it at a family wedding reception. Since the meat needs to be refrigerated overnight after it bakes, it is a great make-ahead entree.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. , Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender., Remove meat and thinly slice across the grain. Cover and refrigerate overnight. , For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
BRISKET WITH PORTABELLA MUSHROOMS AND DRIED CRANBERRIES
An updated version of a classic Hanukkah dish. And for simplicity, you can partially prepare this up to 2 days ahead! Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.
Provided by JackieOhNo
Categories Roast Beef
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15x10x2-inch 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. Cover pan tightly with heavy-duty foil.
- Bake brisket until very tender, basting with pan juices every hour, about 3-1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.).
- Preheat oven to 350 degrees. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated.).
- Transfer sliced brisket and sauce to platter and serve.
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