Cooking Index - Cooking Recipes & IdeasBeef Brisket Braised With Dried Fruit, Yams And Carrots Recipe - Cooking Index

Beef Brisket Braised With Dried Fruit, Yams And Carrots

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

3 tablespoons 45mlVegetable oil
3 tablespoons 45mlOnions - chopped (medium)
4 tablespoons 60mlGarlic cloves - chopped (large)
1 teaspoon 5mlPaprika
1/2 teaspoon 2.5mlGround allspice
1/4 teaspoon 1.3mlDried crushed red pepper
3 1/2 cups 829mlChicken stock or canned broth
1 1/2 cups 355mlDry red wine
3   Bay leaves
4 lbs 1816g / 64ozBoneless first-cut beef brisket
  Paprika - to taste
1   Dried apricots - (6 oz)
1 1/2 cups 355mlPitted prunes
3 lbs 1362g / 48ozYams - peeled, and
  Cut into 1 1/2" pieces
6   Carrots - peeled, and (large)
  Cut into 1 1/2" pieces
  Minced fresh parsley - for garnish

Recipe Instructions

Preheat oven to 325 degrees. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.

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.

Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes.

Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325 degrees oven and bake until brisket is heated through, about 30 minutes.)

This recipe yields 8 servings.

Source:
Bon Appetit, April 1991

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