Gourmet Brisket

1 cup dry red wine1 cup beef or chicken broth 1/2 cup frozen cranberry juice cocktail concentrate, thawed 1/4 cup flour2 large onions sliced4 cloves garlic, minced1 1/2 tablespoons fresh rosemary, chopped4 pounds flat-cut brisket, trimmedSeasoned saltPepper12 ounces medium portobello mushrooms, thinly sliced4 ounces dried cranberriesThe day ahead: Heat oven to 300 degrees.In medium bowl whisk together wine, broth, cranberry concentrate and flour. Pour into 15-by-10-by-2-inch roasting pan and sprinkle in the onion, garlic and rosemary.Season both sides of brisket with seasoned salt and pepper. Place meat in roasting pan fat side up and spoon some liquid over the top. Cover pan tightly with heavy-duty aluminum foil. Braise in oven 3 1/2 hours or until very tender. Baste with juices every hour. Cool at least 1 hour. Refrigerate until needed (the meat will slice easier when chilled).An hour before serving: Heat oven to 350 degrees.Thinly slice brisket across the grain and arrange slices overlapping in roasting pan with the sauce. Place mushroom slices and cranberries around brisket. Cover with foil and bake until mushrooms are tender and brisket is heated through, about 30-40 minutes. Transfer to platter and serve. Spoon a little sauce over meat and pass the rest.Serves six to eight.Nutrition values per serving: 809 calories, 54 g fat (24 g saturated), 29 g carbohydrates, 2 g fiber, 44 g protein, 159 mg cholesterol, 633 mg sodium.