Beef Brisket Recipe

by Vicki Brunsvold, Tastemaker in Residence


1 4-pound trimmed flat cut brisket
1 large onion, sliced
1/4 cup butter
1/4 cup flour
1 cup beef broth
1 cup dry red wine
1/2 cup frozen cranberry juice concentrate, thawed
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh rosemary 
12 oz portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup Craisins


  1. Preheat oven to 300°
  2. In large Dutch oven, melt butter and add onions, caramelizing over low heat about 15 minutes
  3. Whisk in flour, stirring constantly
  4. Gradually whisk in broth, wine, cranberry juice, garlic and rosemary, stirring until well mixed
  5. Sprinkle brisket on all sides with salt and pepper
  6. Place brisket, fat side up, in pan and cover with wine mixture
  7. Cover and bake until very tender, about 3 1/2 - 4 hours
  8. Transfer brisket to cutting board and cool to room temp 
  9. Return pan to stove and add mushrooms and craisins, stirring occasionally over medium heat
  10. Reduce sauce for about 15 minutes
  11. Thinly slice brisket across grain and arrange slices in pan
  12. Cover and return to 350° oven for about 30 minutes or until heated through.

Cook's Note

Serve with Wild and Basmati Brown Rice Pilaf