This is one of the fabulous recipes my mother made for all of us when we visited for New Years this year. It is fall apart moist with a zing of sweetness, it is pure wonderful!
2 C water
4 beef bouillon cubes
½ C frozen cranberry juice thawed (from concentrate)
1/4 C flour
* Use immersion blender to blend
1 onion – sliced
1 ½ T rosemary (fresh if available)
4 garlic cloves
1 tsp salt
1/2 tsp pepper
1 C dried cranberries
* Add to the above
Wait to add at the end (see below)
8 oz medium Portobello mushrooms, thinly sliced
1 C dried cranberries (in addition)
Place 1 or 2 beef brisket or London broil roast ( I have made it with both)– flat cut and trimmed into a large baking dish so that the meat can lay flat, salt and pepper both sides of brisket. Pour sauce over beef and cover tightly with heavy duty foil, bake 300 for 3 ½ hours. Baste with juices every hour. Remove from oven, transfer brisket to plate at let cool 1 hour at room temp. Strain debris and mushy cranberries from juices, reserve stock and onion slices. Once cooled using an electric knife, thinly slice brisket across grain. If beef has not cooled completely you will not be as successful slicing, beef will likely shred. Once beef is sliced or shredded place onto a baking dish, pour juices and onions over meat. Top with mushrooms and cranberries and cover tightly. (Brisket can be prepared 2 days ahead, cover and refrigerate.) Bake at 350 until brisket is heated throughout and mushrooms are tender, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.
VARIATIONS: You can use grape juice instead of cranberry and you can play with other kinds of dried fruit if preparing for a summer dish. Also you can substitute 1 C water and 2 bouillon cubes for 1 C dry red wine.