Hanukkah Brisket

Hanukkah Brisket

from Jenny

4 to 6 pounds beef brisket
2 cups beef broth
½ cup cranberry juice concentrate, thawed
¼ cup flour ( a little more ½ cup maybe)
1 large onion, sliced
4 cloves garlic, crushed
1 ½ Tbsp. chopped fresh rosemary
Salt and pepper
1 cup craisins
12 oz. portabella mushrooms, sliced

Preheat oven to 300 degrees. Whisk together: broth, cranberry juice and flour. Pour in baking pan with brisket. Put garlic, onions, and rosemary in pan. Sprinkle brisket with salt and pepper. Spoon liquid mixture over top. Cover tightly. Bake till tender--basting every hour, 3 ½ to 5 hours. Cool, slice (removing fat as you go), defat broth. Return sliced brisket to pan. Pour broth over. Refrigerate up to 2 days. Reheat at 350 degrees for 45 to 60 minutes. Sprinkle cranberries and mushrooms around pan while reheating.

*We made this for Matt and Julie's wedding luncheon. It's great to make ahead and reheat b/c it's even better reheated.