Subj : Braised Brisket With Dried Fruit
To   : All
From : Ben Collver
Date : Mon Sep 15 2025 06:37:57

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Brisket With Dried Fruits
 Categories: Beef
      Yield: 6 Servings
 
      3 lb Brisket; up to 4 lb
           Salt and pepper
      1 tb Canola oil
      1 lb Onion; finely chopped
      3    Carrots; finely chopped
      3    Celery ribs; finely chopped
      2 cl Garlic; minced
    1/2 c  Port, Kosher concord grape
           - wine, or marsala
      3 c  Beef; chicken stock, or
           - water
           Bouquet garni of bay leaf;
           - thyme & parsley
      8 oz Dried apricots; (1-1/2 c)
      1 c  Sultanas
    1/4 c  Flat-leaf parsley; chopped,
           - for garnish
 
  Trim the fat from the brisket and season with salt and pepper.
  Preheat the oven to 325?F. Heat the oil in a non-stick fry pan. Cook
  the onion, carrots, celery, and garlic over medium heat for 4 to 5
  minutes, or until golden.
  
  Transfer the vegetables to a large roasting pan. Add the brisket,
  port, stock, and bouquet garni. Bring the liquid to a boil on the
  stovetop. Tightly cover the pan and bake the brisket in the oven for
  1-1/2 hours. Transfer the brisket to a cutting board and thinly slice
  it on the diagonal. Return the brisket to the roasting pan and stir
  in the dried fruit. Make sure the fruit is submerged in the cooking
  liquid. Add stock as necessaiy to cover it completely. Cover the pan
  and bake for 1 to 2 hours or until the meat is tender. Add stock or
  water as necessary to keep the meat and fruit moist. If there's too
  much cooking liquid, uncover the pan for the last 30 minutes to allow
  some of it to evaporate. Arrange the meat on a platter. Using a
  slotted spoon, transfer the fruit to the platter around the meat.
  Skim the fat off and pour the gravy into a gravy boat. Spoon some of
  the gravy over the meat and fruit, serving the rest on the side.
  Garnish with parsley.
  
  Recipe by Steven Raichlen
  
  Recipe FROM: High-Flavor, Low-Fat Cooking, p.143
  
  Posted by: Diane Lazarus
 
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