Ingredients
2 cups beef broth1/2 cup thawed cranberry juice concentrate1/4 cup red wine vinegar4-1/2 teaspoons chopped fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed4 garlic cloves, minced1 large onion, thinly sliced1 fresh beef brisket (4 pounds)1/2 teaspoon salt1/4 teaspoon pepper1/4 cup all-purpose flour1/4 cup cold water1/4 to 1/2 teaspoon browning sauce, optional1 pound fresh mushrooms, sliced1-1/2 cups dried cranberries
Preparation
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.
