Brisket With Portabella Mushrooms and Dried Cranberries

Name: Brisket With Portabella Mushrooms and Dried Cranberries
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kilograms trimmed flat-cut beef brisket; 237 milliliters beef broth; 113 grams cup dried cranberries (about; 237 milliliters dry red wine; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh rosemary; 118 milliliters frozen cranberry juice concentrate, thawed; 4 garlic cloves, chopped; 1 large onion, sliced; 340 grams portabella mushrooms, dark gills scraped away, caps thinly sliced; 8 servings salt and pepper (to taste)

The recipe Brisket With Portabell It works well as a rather pricey main course. Head to the store and pick up flat-cut beef brisket, beef broth, rosemary, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.