Name: Brisket with Portobello Mushrooms and Dried Cranberries
Yield: Makes 8 Servings
Ingredients: 1 cup dry red wine; 1 cup canned beef or chicken broth; 1/2 cup frozen cranberry juice cocktail concentrate, thawed; 1/4 cup all purpose flour; 1 large onion, sliced; 4 garlic cloves, chopped; 1 1/2 tablespoons chopped fresh rosemary; 1 4-pound trimmed flat-cut brisket; 12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced; 1 cup dried cranberries (about 4 ounces)

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