Brisket with Portabella Mushrooms and Dried Cranberries
Elevate your dinner table with this tender and flavorful Brisket with Portabella Mushrooms and Dried Cranberries, a comforting dish that’s perfect for special occasions or cozy family meals. This recipe combines slow-cooked beef brisket, deeply caramelized onions, and earthy portabella mushrooms with a rich, savory broth infused with the sweetness of dried cranberries and the complexity of dry red wine. Fresh thyme and bay leaves add herbaceous notes, while a low-and-slow braising method ensures melt-in-your-mouth perfection. Serve this hearty brisket with its velvety sauce over creamy mashed potatoes or buttery egg noodles for an unforgettable meal. Whether you're entertaining or simply indulging, this recipe brings rustic charm, bold flavors, and a touch of elegance to your table.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 large (sliced) yellow onion
- 4 minced garlic cloves
- 3 large (sliced) portabella mushrooms
- 2 cups beef broth
- 1 cup dry red wine
- 1 cup dried cranberries
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- 3 tablespoons water (optional, for thickening)
Instructions
Preheat the oven to 325°F (160°C).
Season the brisket generously on all sides with salt and black pepper.
In a large oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the brisket on all sides until browned, about 4 minutes per side. Remove the brisket and set aside.
In the same pot, add the sliced onions and sauté for 5 minutes until softened and slightly caramelized.
Add the minced garlic and sliced portabella mushrooms to the pot, cooking for an additional 3 minutes until fragrant.
Pour in the beef broth and dry red wine, stirring to deglaze the bottom of the pot.
Stir in the dried cranberries, thyme sprigs, and bay leaves.
Return the brisket to the pot, ensuring it is mostly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the oven.
Bake for 3 to 4 hours, basting the brisket with the cooking liquid every 45 minutes, until the brisket is fork-tender.
Remove the brisket from the pot and let it rest on a cutting board for 10 minutes before slicing.
Optional: To thicken the sauce, combine the flour with water to create a slurry. Stir it into the liquid in the pot and simmer on the stovetop over medium heat until thickened, about 5 minutes.
Serve the sliced brisket with the mushrooms, cranberries, and sauce spooned over the top.
Nutrition Facts
Calories |
5543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 13457 mg | 585% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 116.1 g | ||
| Protein | 552.9 g | 1106% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 376 mg | 29% | |
| Iron | 55.3 mg | 307% | |
| Potassium | 7683 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
