MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Brisket w/Dried Fruit
Categories: Beef, Wine, Fruits, Potatoes, Vegetables
Yield: 10 Servings

1 3/4 c Dry red wine
6 lb Beef brisket
Salt & ground black pepper
Paprika
4 lg Onions; coarse chopped
2 Bay leaves
2 Sprigs fresh thyme
2 Sprigs fresh parsley
2 qt Beef broth
6 md Carrots; peeled, in 1"
- chunks
12 oz Tiny new potatoes; halved or
- quartered
1 c Dried prunes
1 c Dried apricots

Set oven @ 325ºF/165ºC.

Place wine in an 8 quart Dutch oven or oven-going pot.
Bring to boiling; reduce heat. Boil gently, uncovered,
for 8 to 10 minutes or until reduced by half. Meanwhile,
generously season both sides of beef with salt, pepper,
and paprika.

Stir onions into wine in pot. Top onions with brisket.
Add bay leaves, thyme, and parsley to pot. Pour enough
broth over brisket to nearly cover. Cover with lid. Bake
for 2 hours. Turn brisket over. Add carrots, potatoes,
prunes, and apricots to pot. Cover and bake for 2 hours
more or until meat is tender.

Remove brisket, fruit, and vegetables; cover with foil
and set aside. Skim fat from cooking liquid; discard fat.
Bring cooking liquid in pot to boiling; reduce heat and
boil gently, uncovered, for 20 to 30 minutes or until
reduced by half. Season to taste with salt and pepper.

Slice brisket against the grain and serve with
vegetables, fruit, and sauce.

Makes: 10 servings

Better Homes & Gardens | April 2017

MM Format by Dave Drum - 22 April 2017

Uncle Dirty Dave's Archives

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... They understand the benefit of a little sodium chloride.
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