Ingredientes para Brisket With Portabella Mushrooms And Dried Cranberries
- Dry Red Wine
- Beef Broth
- Frozen Cranberry Juice Concentrate
- All Purpose Flour
- 1 large onion, chopped
- Garlic Cloves
- Fresh Rosemary
- salt and pepper to taste
- Beef Brisket
- Portabella Mushrooms
- Dried Cranberries
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Cómo preparar Brisket With Portabella Mushrooms And Dried Cranberries
- Preheat oven to 300°F (150°C).
- In a medium bowl, whisk together 1 cup Cabernet Sauvignon, 1 cup beef broth, 1/2 cup cranberry concentrate, and 2 tablespoons all-purpose flour until smooth.
- Pour the mixture into a 15x10x2-inch roasting pan.
- Add 1 large onion, chopped, 4 cloves garlic, minced, and 2 sprigs fresh rosemary to the pan and stir to combine.
- Season a 3-4 lb brisket generously with salt and pepper.
- Place the brisket, fat side up, in the roasting pan.
- Spoon some of the wine mixture over the brisket.
- Cover the pan tightly with heavy-duty aluminum foil.
- Bake the brisket for 3-3.5 hours, basting with pan juices every hour, until very tender.
- Transfer the brisket to a plate and let it cool at room temperature for 1 hour.
- Thinly slice the brisket across the grain.
- Arrange the sliced brisket in the roasting pan, overlapping the slices slightly.
- Preheat oven to 350°F (175°C).
- Add 1 lb portabella mushrooms, sliced, and 1/2 cup dried cranberries to the sauce around the brisket.
- Cover the pan with foil.
- Bake for 30 minutes, or until the mushrooms are tender and the brisket is heated through.
- Transfer the sliced brisket and sauce to a platter and serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
39g
Fat
121g
Carbs
6g
