*  Exported from  MasterCook  *
 
                     Braised Brisket with Dried Fruits
 
 Recipe By     : High-Flavor, Low-Fat Cooking by Raichlen
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Jewish                           Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  pounds        beef brisket -- well trimmed of fat
                         salt and pepper
    1      teaspoon      canola oil
    1      large         onion -- diced
    3      each          carrot -- finely chopped
    3      stalks        celery -- finely chopped
    2      cloves        garlic -- minced
      1/2  cup           port wine -- or Kosher Concord
    3      cups          beef stock
    1      each          bay leaf
      1/4  teaspoon      thyme
    4      sprigs        parsley
    8      ounces        dried apricots
    1      cup           prunes -- pitted
    1      cup           raisins -- sultana
 
 Trim the fat from the brisket and season with salt and pepper.  Preheat the ove
 n to 325
 degrees F.  Heat the oil in a nonstick frying pan.  Cook the onion, carrots, ce
 lery, and
 garlic over medium heat for 4 to 5 minutes, or until golden.
 
 Transfer the vegetables to a large roasting pan.  Add the brisket, port, stock,
  and
 herbs.  Bring the liquid to a boil on the stovetop.  Tightly cover the pan and 
 bake the
 brisket in the oven for 1 1/2 hours.
 
 Transfer the brisket to a cutting board and thinly slice it on the diagonal.  R
 eturn the
 brisket to the roasting pan and stir in the dried fruit.  (Make sure the fruit 
 is
 submerged in the cooking liquid.  Add stock, if necessary, to cover it complete
 ly.)
 Cover the pan and bake for 1 to 2 hours more, or until the meat is tender.  Add
  stock or
 water as necessary to keep the meat and fruit moist. If there’s too much cookin
 g liquid,
 uncover the pan for the last half hour to allow some of it to evaporate.
 
 Arrange the meat on a platter.  Using a slotted spoon, transfer the fruit to th
 e platter
 around the meat.  Pour the pan juices into th sort of gravy boat that allows yo
 u to pour
 the broth off from the bottom, leaving the fat on top.  Spoon some of the gravy
  over the
 meat and fruit, serving the rest on the side.
 
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