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Ingredients: |
| 5 |
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pound boneless beef brisket, flat cut |
| 1 |
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tablespoon olive oil |
| 1-1/2 |
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cups chopped onion |
| 3 |
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cloves garlic, minced |
| 1 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 1-1/2 |
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cups apple juice or apple cider |
| 12 |
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dried figs or dried plums |
| 12 |
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dried apricots |
| 3 |
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tablespoons crystallized ginger, chopped |
| 2 |
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tablespoons cornstarch dissolved in 1/4 cup water |
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Instructions: |
| 1. |
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Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan. |
| 2. |
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Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or Dutch oven. Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to a boil. Cover tightly; reduce heat and simmer 2 hours. |
| 3. |
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Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender. Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture. |
| 4. |
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Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly. |
| 5. |
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Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce. |
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| Makes 6 to 8 servings. |
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| | Nutrition information per serving (1/6 of recipe): 700 calories; 69 g protein; 53 g carbohydrate; 23 g fat; 551 mg sodium; 202 mg cholesterol; 8.5 mg niacin; 0.8 mg vitamin B6; 5.6 mcg vitamin B12; 7.6 mg iron; 13.8 mg zinc.
Nutrition information per serving (1/8 of recipe): 525 calories; 52 g protein; 39 g carbohydrate; 18 g fat; 414 mg sodium; 152 mg cholesterol; 6.4 mg niacin; 0.6 mg vitamin B6; 4.2 mcg vitamin B12; 5.7 mg iron; 10.4 mg zinc. |
