Brisket with Prunes
Posted by Nancy J. Cohen on July 3, 2014
I made this recipe over the past weekend. It’s enough to last us most of this week but likely serves a family of 6 to 8. I tossed in some extra red wine and cooked it for ten more minutes until it was fork tender. We eat it with a salad as potatoes are included in the meal.
BRISKET WITH PRUNES
3-1/2 lb. flat cut beef brisket
2 Tbsp. olive oil
2 medium onions, sliced
1 cup low-sodium beef broth
1/4 cup Marsala wine
3 Tbsp. balsamic vinegar
3 Tbsp. honey
½ tsp. ground ginger
½ tsp. ground cloves
½ tsp. cinnamon
2 lb. sweet potatoes, peeled and cut into chunks (about 3 large potatoes)
1 cup pitted prunes
6 oz. package or 1 cup dried apricots
Preheat oven to 350 degrees. Trim fat off brisket. Heat oil in heavy Dutch oven and add meat, browning on both sides. Remove brisket. Add onions and sauté until wilted, about 5 minutes. Meanwhile, mix beef broth, Marsala wine, vinegar, honey, ginger, cloves, and cinnamon in a bowl.
Put brisket on top of onions in pot. Pour broth mixture over meat.
Cover and bake for 2 hours.
Then add sweet potato chunks. Scatter dried fruit on top. Cover and bake for 1 more hour or until meat is tender.
Transfer meat to cutting board, and spoon out fruit with slotted spoon. Cut meat thinly across the grain.
Serve with potatoes, fruit and pan juices.
**Another version of this recipe appeared in Hanging by A Hair, #11 in the Bad Hair Day Mysteries.
Happy Independence Day!