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1 large onion, sliced
Place onions in large roasting pan. In small bowl, combine salt, pepper, rosemary, and cayenne pepper; rub over both sides of brisket. Place brisket on onions, fat side up.
In separate bowl, stir together wine, stock, cranberry concentrate, flour, soy sauce, and garlic; pour over brisket. Cover with foil and refrigerate for at least 12 hours or for up to 24 hours.
Bake in 325°F (160°C) oven, basting every 30 minutes, until brisket is falling apart tender, about 4 hours. Uncover and let stand at room temperature for 30 minutes; refrigerate until cold. Cover and refrigerate for at least 12 hours or for up to 24 hours.
Remove brisket from pan; slice thinly across the grain. Skim fat from surface of gravy; arrange slices over gravy. Cover with foil and reheat in 325°F (160°C) oven until piping hot, about 1 hour.
Posted by Carole Walberg
Nutritional Info Per Serving:306cal, 29g protein, 15g total fat (6g saturated fat), 13g carbohydrates, 1g fibre, 73mg cholesterol, 805mg sodium. % RDI: 2% calcium, 23% iron, 17% vitamin C, 7% folate.
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon cayenne pepper
1 (4 pound) boneless beef brisket
1/4 cup dry red wine
1/2 cup beef stock
1/2 cup thawed cranberry cocktail concentrate
1/4 cup all-purpose flour
1/4 cup soy sauce
4 large cloves garlic, minced