Beef Brisket With Dried Fruits

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
4 lbs	1816g / 64oz	Beef brisket - rolled and tied
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Onions - chopped fine (large)
1 cup	237ml	Beef broth
1/4 cup	59ml	Apricot jam
3 tablespoons	45ml	Firmly packed brown sugar
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Brandy
2 1/2 teaspoons	12ml	Cinnamon - (to 2 3/4 tspns) - or to taste
1 teaspoon	5ml	Ground ginger
1 cup	237ml	Dried apricots
1 cup	237ml	Pitted prunes
1		Beer - (12 oz)

Recipe Instructions

In a large heavy flameproof casserole heat the oil over moderately-high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a plate. Add the onions to the casserole and cook them over moderate heat, stirring, until they are golden. Add the broth, jam, brown sugar, lemon juice, brandy, cinnamon, ginger, and salt and pepper to taste and bring the mixture to a boil, stirring. Add the brisket with any juices that have accumulated on the plate and simmer the mixture, covered, for 2 hours. Add the apricots, prunes, and beer and simmer the mixture, covered, for 1 1/2 hours more, or until the brisket is tender.

Transfer the brisket with slotted spoons to a cutting board and let it stand, covered loosely, for 10 minutes. Discard the strings, slice the meat across the grain, and arrange it on a heated platter. Spoon some of the sauce over the meat and serve remaining sauce separately.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9044 broadcast 01-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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