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 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