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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.

Brisket1

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.

Brisket2

Serve with potatoes, fruit and pan juices.

Brisket3   Brisket4

 

**Another version of this recipe appeared in Hanging by A Hair, #11 in the Bad Hair Day Mysteries.

 

Happy Independence Day!

 

 

 

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11 Responses to “Brisket with Prunes”

  1. I like the recipe, but something in me just refuses to use PRUNES in my cooking. Maybe it’s the memory of my grandmother eating a few prunes every day to help things along ?

    I do my brisket on the top of the stove with a bit more liquid so that the meat stays extremely moist (FIL doesn’t have enough teeth left to chew touch meat). Have a wonderful 4th of July and remember to keep the ear plugs handy.

    • Diane said

      Oh you should try it. My favorite cooking is Moroccan and Williams Sonoma put a Moroccan chicken Tangine recipe in its catalog. It has both prunes and apricots, 8 each, chopped small, in the sauce it cooks in. Incredibly good. Just adds sweetness and a different texture. As well as a depth of flavor.

      • Yes, the prunes do add sweetness. I poured in a little extra red wine and baked until fork tender. Meat just pulls apart. We are still eating it for dinner. Very delicious.

    • I have a different recipe for pot roast on top of the stove, also using brisket. As for the prunes, you could always try dried cherries or another fruit instead. This is similar to a Jewish dish called tsimmes, which has prunes and sweet potatoes.

  2. Diane said

    Oh my gosh, this sounds fabulous, Nancy. I haven’t done a brisket in a while. .. using a quickie crockpot corned beef brisket recipe for many years lately, but I’m going to track down a brisket now and restock my Marsala.

  3. Find more of my recipes here: http://nancyjcohen.com/fun-stuff/recipes/

  4. Nancy I have no problem with prunes for sweetness. But I have to slow cook it in a slow cooker. I can’t have my oven on in the summertime. LOL Have you tried Atlanta brisket? It’s made with Coca-Cola among other ingredients. I may post that recipe soon. It’s very easy and tasty too

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