Brisket Braised with Dried Fruit

Submitted by evelynathens

"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."

 

• Ready In: 3hrs 50mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 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

1. Pat brisket dry.
2. Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.
3. Transfer it to a plate and season.
4. In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.
5. Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.
6. Let apricots, apples, raisins and currants plump in 1 ½ cups hot water for 1 hour and drain fruit, reserving water.
7. In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.
8. Add reserved water to brisket and whisk in browned flour.
9. Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.
10. Let cool, uncovered, for 30 minutes.
11. Slice brisket very thin across grain and serve with fruit and sauce.
12. It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.

Reviews

[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!