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Recipe: Beef Brisket With Dried Fruits
Similar Categories: Beef, Brisket, Dried, Fruits
Yield: 8 Servings
2.00 tb Vegetable oil
4.00 lb Beef brisket; rolled and
-tied
Salt; to taste
Freshly-ground black pepper;
-to taste
2.00 lg Onions; chopped fine
1.00 c Beef broth
0.25 c Apricot jam
3.00 tb Firmly packed brown sugar
3.00 tb Fresh lemon juice
1.00 tb Brandy
2.50 ts Cinnamon - (to 2 3/4 tspns);
-or to taste
1.00 ts Ground ginger
1.00 c Dried apricots
1.00 c Pitted prunes
1.00 Bottle Beer -; (12 oz)
In a large heavy flameproof casserole heat the oil over
moderately-high heat until it is hot but not smoking, in it brown the
brisket, patted dry and seasoned with salt and pepper, and transfer
it to a plate. Add the onions to the casserole and cook them over
moderate heat, stirring, until they are golden. Add the broth, jam,
brown sugar, lemon juice, brandy, cinnamon, ginger, and salt and
pepper to taste and bring the mixture to a boil, stirring. Add the
brisket with any juices that have accumulated on the plate and simmer
the mixture, covered, for 2 hours. Add the apricots, prunes, and beer
and simmer the mixture, covered, for 1 1/2 hours more, or until the
brisket is tender. Transfer the brisket with slotted spoons to a
cutting board and let it stand, covered loosely, for 10 minutes.
Discard the strings, slice the meat across the grain, and arrange it
on a heated platter. Spoon some of the sauce over the meat and serve
remaining sauce separately.
2.00 tb Vegetable oil
4.00 lb Beef brisket; rolled and
-tied
Salt; to taste
Freshly-ground black pepper;
-to taste
2.00 lg Onions; chopped fine
1.00 c Beef broth
0.25 c Apricot jam
3.00 tb Firmly packed brown sugar
3.00 tb Fresh lemon juice
1.00 tb Brandy
2.50 ts Cinnamon - (to 2 3/4 tspns);
-or to taste
1.00 ts Ground ginger
1.00 c Dried apricots
1.00 c Pitted prunes
1.00 Bottle Beer -; (12 oz)
In a large heavy flameproof casserole heat the oil over
moderately-high heat until it is hot but not smoking, in it brown the
brisket, patted dry and seasoned with salt and pepper, and transfer
it to a plate. Add the onions to the casserole and cook them over
moderate heat, stirring, until they are golden. Add the broth, jam,
brown sugar, lemon juice, brandy, cinnamon, ginger, and salt and
pepper to taste and bring the mixture to a boil, stirring. Add the
brisket with any juices that have accumulated on the plate and simmer
the mixture, covered, for 2 hours. Add the apricots, prunes, and beer
and simmer the mixture, covered, for 1 1/2 hours more, or until the
brisket is tender. Transfer the brisket with slotted spoons to a
cutting board and let it stand, covered loosely, for 10 minutes.
Discard the strings, slice the meat across the grain, and arrange it
on a heated platter. Spoon some of the sauce over the meat and serve
remaining sauce separately.
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