Brisket with Sherry and Raisins

Submitted by evelynathens

• Ready In: 3hrs 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 cup raisins
• 1 cup dry sherry
• 4 lbs beef brisket, tied
• seasoned flour (for dredging)
• 3 onions, chopped
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1⁄2 cup beef broth
• 2 tablespoons red wine vinegar
• 2 tablespoons dark brown sugar
• 1 clove garlic, minced
• buttered orzo pasta
• steamed broccoli

directions

1. Let the raisins marinate in the Sherry for 1 ½ hours.
2. Preheat oven to 310 degrees F (150C).
3. Pat the beef dry and dredge it in the flour.
4. In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
5. Brown the beef and transfer it to a plate.
6. Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
7. Return beef to casserole and add broth.
8. Bring to a boil and braise beef, covered, in oven (310F – 150C) for 1 ½ hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
9. Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
10. Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
11. Skim fat from cooking liquid and reduce to about 1 cup.
12. Season and keep warm.
13. Slice beef across grain and arrange slices on platter.
14. Pour some of the sauce over beef and serve remainder in sauceboat.