This is the brisket I like to make on Passover, though it is a wonderful dish throughout the year. Although I use all organic ingredients and beef from a local farm, you can do what is best for you and your guests. I truly believe that, at the very least, try and source an organic, farm raised piece of meat. It makes all the difference.
What you need:
1 cup Cabernet Sauvignon
1 cup organic beef stock
1/2 cup Knudsen’s Just Cranberry juice
3 Tablespoons flour (potato starch if on Passover)
1 large yellow onion, sliced
3 to 4 garlic cloves, chopped
2 tablespoons chopped fresh rosemary, a few twigs for garnish
1 4-5 pound brisket, trimmed
4 ounces large Portobello mushrooms, chopped
4 ounces of cremini or button mushrooms, chopped
4 ounces of oyster mushrooms, chopped
1 cup dried cranberries
Kosher salt and cracked pepper
Preheat oven to 300°F.
How to make it work:
In a medium sized bowl, whisk wine, broth, cranberry juice and potato starch. Pour into large roasting pan. Mix in onion, garlic and rosemary. Season the brisket on all sides with Kosher salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some wine mixture over the brisket. Cover pan tightly with foil.
Bake brisket until very tender, basting every hour, for about 3 hours. Remove from oven, transfer brisket to plate; cool 1 hour at room temperature.
Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices a bit. You can cover and refrigerate the brisket and reheat it the next day, if you wish.
Preheat oven to 350°F. Surround the brisket with the mushrooms and cranberries in the sauce. Cover pan with foil. Bake about 30 minutes or so, until the mushrooms are tender and brisket is heated through
Arrange the brisket on a platter, garnishing with more cranberries and a few sprigs of rosemary.