| | Directions | | In large bowl, combine broth, cranberry juice, vinegar, rosemary, and garlic; pour into large roasting pan. Top with onion slices. Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3 1/2 hrs. or until meat is tender. Remove meat and thinly slice across the grain. Cover and refrigerate overnight. For gravy, skim fat from cooking juices; pour into a sauce pan. Combine flour, water and browning sauce, if desired, and mix until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate. Place beef slices in a shallow baking dish; top with mushrooms, cranberries, and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender. Yield: 10-12 servings. |
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| Ingredients | | - |  | 2 cups beef broth |
| - | | 1/2 cup cranberry juice concentrate |
| - | | 1/4 red wine vinegar |
| - | | 4 1/2 teaspoons chopped fresh rosemary or |
| - | | 1 1/2 teaspoons dried rosemary, crushed |
| - | | 4 cloves garlic, minced |
| - | | 1 onion, thinly sliced (large) |
| - | | 1 fresh brisket (4 lbs) |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 cup flour |
| - | | 1/4 cup cold water |
| - | | 1/4 teaspoon browning sauce, optional |
| - | | 1 pound fresh mushrooms, sliced |
| - | | 1 1/2 cups dried cranberries |
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