Brisket With Portobello Mushrooms Dried Cranberries

Ingredients

• 1 cup dry red wine
• 1 cup beef broth
• 1/2 cup frozen cranberry juice concentrate, thawed
• 3 tablespoons all-purpose flour
• 1 onion, halved and sliced
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 4 pounds beef brisket, trimmed of fat
• Salt and pepper to taste
• 6 ounces portobello mushrooms, thickly sliced, then cut in thirds
• 1 cup dried cranberries

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