Best Beef Brisket Braised With Dried Fruit Yams And Carrots Recipes

Beef Brisket Braised with Dried Fruit, Yams and Carrots image

Yield Serves 8

Number Of Ingredients 16

3 tablespoons vegetable oil
3 medium onions, chopped
4 large garlic cloves, chopped
1 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3 1/2 cups chicken stock or canned broth
1 1/2 cups dry red wine
3 bay leaves
1 4-pound boneless first-cut beef brisket
Paprika
1 6-ounce package dried apricots
1 1/2 cups pitted prunes
3 pounds yams, peeled, cut into 1 1/2-inch pieces
6 large carrots, peeled, cut into 1 1/2-inch pieces
Minced fresh parsley

Steps:

Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325°F oven and bake until brisket is heated through, about 30 minutes.)

Brisket Braised with Dried Fruit image

Provided by evelynathens

Time 3h50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Steps:

Pat brisket dry.
Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.
Transfer it to a plate and season.
In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.
Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.
Let apricots, apples, raisins and currants plump in 1 ½ cups hot water for 1 hour and drain fruit, reserving water.
In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.
Add reserved water to brisket and whisk in browned flour.
Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.
Let cool, uncovered, for 30 minutes.
Slice brisket very thin across grain and serve with fruit and sauce.
It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.