Beef Brisket With Dried Fruits Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
4 lbs: Beef brisket, rolled and
Tied,
2 large: Onions, chopped fine
1 cup: Beef broth,
1/4 cup: Apricot jam,
3 tbsp: Firmly packed brown sugar,
3 tbsp: Fresh lemon juice,
1 tbsp: Brandy,
2 1/2: To 2 3/4 teaspoons cinnamon,
Or to taste,
1 tsp: Ground ginger,
1 cup: Dried apricots,
1 cup: Pitted prunes,
12 ounce: Bottle of beer,
Directions:
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.
Yield: 8 servings
COOKING LIVE SHOW #CL9044
(Recipe courtesy of Gourmet Magazine)
Source from luhu.jp
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.
Yield: 8 servings
COOKING LIVE SHOW #CL9044
(Recipe courtesy of Gourmet Magazine)
Source from luhu.jp
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