Beef Brisket Braised With Dried Fruit, Yams And Carrots

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
3 tablespoons	45ml	Onions - chopped (medium)
4 tablespoons	60ml	Garlic cloves - chopped (large)
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Ground allspice
1/4 teaspoon	1.3ml	Dried crushed red pepper
3 1/2 cups	829ml	Chicken stock or canned broth
1 1/2 cups	355ml	Dry red wine
3		Bay leaves
4 lbs	1816g / 64oz	Boneless first-cut beef brisket
		Paprika - to taste
1		Dried apricots - (6 oz)
1 1/2 cups	355ml	Pitted prunes
3 lbs	1362g / 48oz	Yams - 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.