Brisket With Portabella Mushrooms And Dried Cranberries Recipes

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CRANBERRY-MUSHROOM BEEF BRISKET



Cranberry-Mushroom Beef Brisket image

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

2 cups beef broth
1/2 cup thawed cranberry juice concentrate
1/4 cup red wine vinegar
4-1/2 teaspoons chopped fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
4 garlic cloves, minced
1 large onion, thinly sliced
1 fresh beef brisket (4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup cold water
1/4 to 1/2 teaspoon browning sauce, optional
1 pound fresh mushrooms, sliced
1-1/2 cups dried cranberries

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



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.

BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES



Brisket with Portobello Mushrooms and Dried Cranberries image

Categories     Beef     Fruit     Mushroom     Braise     Hanukkah     Passover     Rosh Hashanah/Yom Kippur     Cranberry     Brisket     Red Wine     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)

Steps:

  • Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-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°F. 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.

PORTABELLA BRISKET



Portabella Brisket image

This is wonderful for the holidays! I got a similar recipe from Gourmet magazine several years ago. It tastes even better the next day. If making this for passover, you may substitute potato starch for the flour, or just leave it out entirely.

Provided by chia2160

Categories     One Dish Meal

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup dry red wine
1 cup beef broth
1/4 cup flour
1 large onion, sliced
4 garlic cloves, chopped
4 lbs beef brisket, flat cut
2 tablespoons rosemary
1 cup dried cranberries
12 ounces portabella mushrooms, sliced

Steps:

  • Preheat oven to 300°F.
  • Mix first 5 ingredients in a roasting pan.
  • Salt and pepper brisket on both sides; add to pan fat side up.
  • Cover tightly with heavy duty foil and bake for 3 1/2 hours.
  • Cool brisket at room temp for 1 hour; slice, and add back to pan.
  • Bring oven to 350°F; add cranberries and mushrooms. Bake for 30-40 minutes.

Nutrition Facts : Calories 775.7, Fat 60.5, SaturatedFat 24.3, Cholesterol 165.7, Sodium 221.7, Carbohydrate 9.8, Fiber 1.6, Sugar 2.3, Protein 40.5

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Top Asked Questions

How to cook portobello mushrooms with brisket?
12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper.
How to cook brisket with mushrooms and cranberries?
Preheat oven to 350°F. 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.
How do you cook a brisket in a roasting pan?
Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-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.

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