Beef Brisket with Portabella Mushrooms and Dried Cherries

Beef Brisket with Portabella Mushrooms and Dried Cherries


1 flat-cut beef brisket (about 4 pounds)
¼ cup Dierbergs flour
1 teaspoon dried oregano
½ teaspoon cracked black pepper
2 large onions, sliced ½-inch thick (about 1 pound)
1 can (14.5 ounces) reduced sodium beef broth
1 cup dry red wine
6 cloves garlic, slivered
3 bay leaves
1 package (8 ounces) sliced baby bella mushrooms
1 package (3 ounces) dried tart cherries


Trim fat from brisket. Place in 9 x 13-inch roasting pan.

In small bowl, combine flour, oregano, and pepper; sprinkle over top of beef. Arrange onions over top. Add broth, wine, garlic, and bay leaves.

Cover tightly and bake in 350°F. oven for 3½ to 4 hours.

Remove brisket from pan, reserving pan with sauce. Remove and discard bay leaves.

Cool beef slightly before thinly slicing across the grain.

Return beef to sauce in pan; top with mushrooms and cherries.

Cover and bake until mushrooms are tender, about 50 minutes.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 412
Cholesterol: 142 mg
Fat: 9 g
Sodium: 325 mg
Carbohydrates: 24 g
Protein: 50 g
Fiber: 2 g Saturated Fat: 3 g