Beef Brisket with Prunes and Apricots
Humble beef brisket, braised or slow-cooked until tender, is worthy of Sunday dinner and holiday celebrations.
Prep Time: 20 minutes Bake Time: 3-4 hours
- 1 3-1/2 to 4-1/2 pound fresh beef brisket
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large onion, diced
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 cup dry red wine
- 1 can (14 oz.) reduced sodium or regular beef broth
- 3-4 teaspoons cornstarch
- 1-2 cups water
- 1 cup Sun-Maid Dried Halves or Mediterranean Apricots
- 1 cup Sun-Maid Pitted Prunes
HEAT oven to 350° F. Trim excess fat from brisket if needed, leaving about 1/8-inch thickness on one side of meat.
SEASON brisket on both sides with salt and pepper. Place fat side down in a wide oven-proof skillet. Or if skillet is not oven-proof, transfer meat to a metal roasting pan after browning.
BROWN meat over medium-high heat, about 10 minutes. Remove from pan.
ADD onion, garlic and ginger to pan, stir until softened, 3-5 minutes.
POUR wine into pan; stir and simmer until nearly evaporated. Add beef broth and 1/2 cup water; return meat to pan and bring to a simmer. Remove from heat, cover pan with lid or foil and place in oven.
BAKE 3-4 hours (1 hour per pound) or until fork tender. Check about once per hour and add water as needed to keep 1/2 to 1-inch depth of liquid.
REMOVE brisket and place on a serving platter. Place pan over medium heat, or transfer liquid from roasting pan to a saucepan. Stir in cornstarch and additional water to make desired amount of sauce. Stir in prunes and apricots. Bring to a simmer and cook stirring frequently for 5 minutes until thickened and fruit is softened, adjusting with water and cornstarch as desired. Season with salt and pepper.
SLICE brisket across the grain. Serve with sauce and fruit.
Follow steps above through adding wine and beef broth to pan. Omit water. Place brisket in a 3.5 to 6-quart slow-cooker, cutting brisket in half to fit if needed. Pour pan liquid over meat. Meat should be mostly submerged in liquid. A little water can be added if needed. Cover and cook 6-7 hours on low or 4-5 hours on high. Remove meat from cooker and keep warm. If slow cooker was on low, turn to high. Stir in 3-4 teaspoons cornstarch. Add prunes and apricots; cook until sauce thickens slightly and fruit is soft, about 5 minutes.
Makes 6 servings