Ingredients:

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)

Method:

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 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. Serve with buttered organic haircot verts and carrots.

Serves 8.

Recipe Suggestion for Week Three