Subj : Passover's Coming - 02
To   : All
From : Dave Drum
Date : Thu Apr 11 2024 05:23 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Brisket w/Apricot Sauce
Categories: Beef, Vegetables, Herbs, Wine, Fruits
     Yield: 12 servings

     6 lb Flat-cut beef brisket
     2 tb Cracked black pepper
     2 tb Oil
     3 lb Vidalia onions, peeled,
          - quartered
     6 md Carrots, scraped, trimmed
     1 sm Head garic, cloves separated
          - & peeled
    14 oz Can crushed vtomatoes

MMMMM--------------------SPICED APRICOT SAUCE-------------------------
     1 c  Beef stock
     3 tb Spice Hunter spicy garlic
          - seasoning blend
     1 ts Groud cinnamon
     1 ts Ground ginger
    14    Dried apricots
    12    Pitted prunes
     2    Drained nonparieil capers
   1/4 c  Chopped fresh cilantro;
          - garnish

 Heat oven broiler with a rack positioned in top third.
 Coat a roasting pan with cooking spray.

 Rub brisket all over with black pepper; season with
 salt, if desired. Transfer to prepared pan, fat side up;
 broil 5 minutes per side. Remove from oven and set
 aside. Reduce oven temperature to 275ºF/135ºC and move
 rack to middle position.

 In a large skillet, heat oil over medium-high until
 shimmering. Add onion, carrot and garlic; cook, stirring
 frequently, 5 minutes. Season with salt and additional
 pepper, if desired. Stir in crushed tomatoes, stock,
 garlic seasoning, cinnamon, ginger, apricots, prunes and
 capers. Bring to a simmer, stirring to combine. Remove
 from heat and set aside.

 Pour simmered sauce over brisket. Arrange vegetables in
 an even layer around brisket, then tightly cover with
 foil. Roast until fork-tender, 3-4 hours. Remove from
 oven and set aside.

 Turn off oven. Transfer brisket to a cutting board, tent
 with foil and let rest 30 minutes. Return pan with
 braising liquid to oven to keep warm.

 With a sharp carving knife, thinly slice brisket against
 the grain, transferring slices to roasting pan with
 braising liquid.

 Cover with foil and let stand 30 minutes in warm oven.
 Serve warm, garnished with preferred herbs and
 vegetables.

 MAKES: 12 servings

 RECIPE FROM: https://schnucks.com

 Uncle Dirty Dave's Archives

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