Written by Laura Klein
This is a delicious and easy brisket recipe that you can make up to two days in advance which makes it perfect for special occasions like Hanukkah. The secret to this brisket recipe, is cooking the meat until it is super tender, so use your best judgement. Oh and the mushroom sauce, it is to die for!
1 cup dry organic red wine
1 cup homemade organic chicken stock or store bought organic chicken broth
1/2 cup frozen organic 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 organic brisket
12 ounces wild mushrooms, shiitakes, chanterelle, morel, or porcini, thinly sliced
1 cup dried organic cranberries (about 4 ounces)
- Preheat oven to 300°F.
- Whisk wine, stock, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan (or use a braiser). Mix in onion, garlic and rosemary. Season brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over brisket. Cover pan tightly with heavy-duty foil.
- Roast brisket basting with pan juices every hour, about 3 1/2 hours or longer until very tender. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Place brisket slices back in pan with sauce (you can slightly overlap). (Brisket can be prepared 2 days ahead at this point. Cover and refrigerate.)
- Reheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Roast until mushrooms are tender and brisket is heated through, about 30 minutes (if brisket has been refrigerated, roast about 40 minutes).
- Transfer sliced brisket and sauce to platter and serve. Serve with buttered organic haircot verts and carrots.