Brisket With Portobello Mushrooms And Dried Cranberries Recipes

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BRISKET WITH PORTABELLA MUSHROOMS AND DRIED CRANBERRIES



Brisket With Portabella Mushrooms and Dried Cranberries image

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

1 cup dry red wine
1 cup beef broth
1/2 cup frozen cranberry juice concentrate, thawed
1/4 cup all-purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
salt and pepper (to taste)
1 (4 lb) trimmed flat-cut beef brisket
12 ounces medium portabella mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 oz.)

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.

CRANBERRY BEEF BRISKET



Cranberry Beef Brisket image

"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 12 servings.

Number Of Ingredients 6

2 tablespoons canola oil
1 fresh beef brisket (4 to 5 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup beef broth
1/2 cup red wine or additional beef broth
1 envelope onion soup mix

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.

Nutrition Facts : Calories 273 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES



Sweet and Sour Braised Brisket With Cranberries image

Provided by David Firestone and Susan Brenna

Categories     dinner, main course

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons finely chopped garlic
7 tablespoons light brown sugar
1 tablespoon finely chopped rosemary
1 tablespoon black pepper
1 tablespoon kosher salt, more as needed
1 teaspoon crushed red chile flakes
1 teaspoon Aleppo pepper or hot paprika
5 pounds brisket, preferably second cut, trimmed
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 (12-ounce) bag fresh cranberries
1/2 cup fruity white wine
1/3 cup apple cider
2 teaspoons pomegranate molasses, optional
Chopped parsley, for garnish

Steps:

  • Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
  • While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
  • Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 26 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 701 milligrams, Sugar 9 grams

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