Beef Brisket Braised with Dried Fruit, Yams and Carrots
Michael Greenberg
ingredients
- 4 pound boneless first cut brisket
- 3 tbsp vegetable oil
- 3 medium onions, chopped
- 4 large garlic cloves, chopped
- 1 tsp paprika
- 1/2 tsp ground allspice
- 3 1/2 cups chicken stock
- 1 1/2 cups dry red wine
- 3 bay leaves
- 1 6 ounce pkg dried apricots
- 1 1/2 cups pitted prunes
- 3 pounds yams, peeled, cut into 1 1/2 inch pieces
- 6 large carrots, peeled, cut into 1 1/2 inch pieces
- Minced fresh parley
directions
- 1
Heat oil in heavy large pot or Dutch oven over medium - high heat.
- 2
Add onions and garlic and cook until beginning to brown, stirring frequently about 15 minutes. Add 1 tsp paprika and allspice. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
- 3
Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up; add dried apricots and pitted prunes; cover and bake 1 1/2 hours.
- 4
Add yams and carrots to pot; cover and cook until brisket is tender, about 2 1/2 hours longer. (Best to make day ahead, cool brisket, then slice cool and reheat in juices).
- 5
Degrease pan juices, spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve.
Source: MSG
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