Cranberry-Mushroom Beef Brisket

• 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

1. In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices.
2. Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325u0b0 for 3 to 3-1/2 hours or until meat is tender.
3. Remove meat and thinly slice across the grain. Cover and refrigerate overnight.
4. 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.
5. Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325u0b0 for 60-65 minutes or until heated through and mushrooms are tender.

beef broth, cranberry juice, red wine vinegar, fresh rosemary, garlic, onion, fresh beef brisket, salt, pepper, allpurpose, cold water, browning sauce, mushrooms, cranberries

Taken from www.tasteofhome.com/recipes/cranberry-mushroom-beef-brisket/ (may not work)