Beef Brisket Braised With Prunes In A Wine Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3		Garlic cloves - minced
4		Onions - thinly sliced
1		Lean beef brisket - (6 to 8 lbs)
5		Carrots - thinly sliced
1/2 cup	46g / 1.6oz	Minced parsley
1		Peeled tomatoes - (28 oz)
1 1/2 cups	355ml	Red wine - (to 2)
1		Garlic head - cloves separated,
		Unpeeled
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Pitted prunes - (1 cup)

Recipe Instructions

Heat the oven to 350 degrees.

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 5 minutes.

Transfer the garlic mixture to a large, heavy roasting pot and place the meat on top, fat-side up. Add the carrots, parsley, the tomatoes and their juice, the wine and garlic cloves. Season to taste with salt and pepper. Bring to a boil, cover and bake until the meat is tender, 3 to 4 hours. Add the prunes the last 30 minutes of baking.

Transfer the beef to a wooden board and slice across the grain. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep warm until serving.

This recipe yields 8 to 10 servings.

Each of 10 servings: 863 calories; 357 mg sodium; 203 mg cholesterol; 63 grams fat; 24 grams saturated fat; 14 grams carbohydrates; 56 grams protein; 2.91 grams fiber.

Source:
The Los Angeles Times, 12-05-2001

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