Recipe by evelyn/athens
This is a delicious brisket recipe, with the beef turning meltingly tender and accompanied by a rich/tart/savoury/sweet sauce made of the beef drippings and the dried fruit.
Top Review by Chef Kate
Five stars for the brisket and onion sauce--I didn't add the fruit or the flour. I ended up with a beautifully tender and tasty brisket which I was able to slice very thin and enjoy hot with the sauce and then cold in a sandwich with horseradish. Luscious, Ev!
- 4 lbs lean beef brisket
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 cup dry red wine
- 3⁄4 cup dried apricot
- 3⁄4 cup dried apple, slices
- 1⁄4 cup raisins
- 1⁄4 cup dried currant
- 3 tablespoons flour
Directions See How It's Made
- Pat brisket dry.
- Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.
- Transfer it to a plate and season.
- In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.
- Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.
- Let apricots, apples, raisins and currants plump in 1 ½ cups hot water for 1 hour and drain fruit, reserving water.
- In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.
- Add reserved water to brisket and whisk in browned flour.
- Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.
- Let cool, uncovered, for 30 minutes.
- Slice brisket very thin across grain and serve with fruit and sauce.
- It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.