Brisket With Portobello Mushrooms & Dried Cranberries

Name: Brisket With Portobello Mushrooms & Dried Cranberries
Prep time: 6 h 6 min
Cook time: 6 h 6 min
Total time: 6 h 6 min
Yield: 6
Cuisine: Jewish
Ingredients: 2 kilograms beef brisket, trimmed of fat; 237 milliliters beef broth; 237 milliliters dried cranberries; 237 milliliters dry red wine; 3 Tbsps all-purpose flour; 2 Tbsps chopped fresh rosemary; 118 milliliters frozen cranberry juice concentrate, thawed; 4 cloves garlic, minced; 1 onion, halved and sliced; 170 grams portobello mushrooms, thickly sliced, then cut in thirds; 6 servings Salt and pepper to taste

Brisket With Portobello Mushrooms & Dried Cranberries is a dairy free main course. This recipe makes 6 servings with 638 calories, 65g of protein, and 23g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up wine, salt and pepper, cranberries, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a pricey recipe for fans of Jewish food. From preparation to the plate, this recipe takes around 6 hours and 6 minutes.