Recipe By : High-Flavor, Low-Fat Cooking by Raichlen
Serving Size : 8 Preparation Time :0:00
Categories : Jewish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Beef brisket -- well trimmed of
- fat
Salt and pepper
1 ts Canola oil
1 lg Onion -- diced
3 Carrot -- finely chopped
3 Celery ribs -- finely chopped
2 cl Garlic -- minced
1/2 c Port wine or Kosher Concord
3 c Beef stock
1 Bay leaf
1/4 ts Thyme
4 Parsley sprigs
8 oz Dried apricots
1 c Prunes -- pitted
1 c Sultana raisins
Trim the fat from the brisket and season with salt and pepper.
Preheat the oven to 325 F. Heat the oil in a nonstick frying 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 herbs. 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, if necessary, to cover it completely.) Cover the pan and
bake for 1 to 2 hours more, 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 half hour 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. Pour the pan juices into the
sort of gravy boat that allows you to pour the broth off from the
bottom, leaving the fat on top. Spoon some of the gravy over the meat
and fruit, serving the rest on the side.
