Brisket With Cranberry Zinfandel Sauce

1 cup zinfandel wine
1 cup beef broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all-purpose flour
1 large onion, sliced
4 garlic cloves, chopped
2 Tbs. fresh rosemary, chopped
3 lbs. flat-cut beef brisket, trimmed of fat
salt and pepper to taste
1 cup dried cranberries

Preparation:

In a bowl, combine wine, broth, cranberry concentrate and flour. Whisk to blend. Transfer to a baking dish. Add onion, garlic and rosemary to the dish.

Make sure the fat is trimmed from the brisket. Season brisket with salt and pepper, and place flat side up in a baking dish. Cover with foil. Place in a preheated 300-degree oven for three-and-a-half to four hours or until brisket is tender. Baste brisket approximately each hour. After three hours, add the dried cranberries to the baking dish. Re-cover with foil and place back in the oven for 30 minutes to an hour.

Yield: 6 servings