Braised Brisket with Dried Fruits

* Exported from MasterCook *

Braised Brisket with Dried Fruits

Recipe By : High-Flavor, Low-Fat Cooking by Raichlen
Serving Size : 8 Preparation Time :0:00
Categories : Jewish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds beef brisket -- well trimmed of fat
salt and pepper
1 teaspoon canola oil
1 large onion -- diced
3 each carrot -- finely chopped
3 stalks celery -- finely chopped
2 cloves garlic -- minced
1/2 cup port wine -- or Kosher Concord
3 cups beef stock
1 each bay leaf
1/4 teaspoon thyme
4 sprigs parsley
8 ounces dried apricots
1 cup prunes -- pitted
1 cup raisins -- sultana

Trim the fat from the brisket and season with salt and pepper. Preheat the ove
n to 325
degrees F. Heat the oil in a nonstick frying pan. Cook the onion, carrots, ce
lery, and
garlic over medium heat for 4 to 5 minutes, or until golden.

Transfer the vegetables to a large roasting pan. Add the brisket, port, stock,
and
herbs. Bring the liquid to a boil on the stovetop. Tightly cover the pan and
bake the
brisket in the oven for 1 1/2 hours.

Transfer the brisket to a cutting board and thinly slice it on the diagonal. R
eturn the
brisket to the roasting pan and stir in the dried fruit. (Make sure the fruit
is
submerged in the cooking liquid. Add stock, if necessary, to cover it complete
ly.)
Cover the pan and bake for 1 to 2 hours more, or until the meat is tender. Add
stock or
water as necessary to keep the meat and fruit moist. If there's too much cookin
g liquid,
uncover the pan for the last half hour to allow some of it to evaporate.

Arrange the meat on a platter. Using a slotted spoon, transfer the fruit to th
e platter
around the meat. Pour the pan juices into th sort of gravy boat that allows yo
u to pour
the broth off from the bottom, leaving the fat on top. Spoon some of the gravy
over the
meat and fruit, serving the rest on the side.

- - - - - - - - - - - - - - - - - -