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Yields 8 servings
3 Tbsp vegetable oil
3 medium onions, chopped
4 large garlic cloves, chopped
1 tsp paprika
½ tsp ground allspice
¼ tsp dried crushed red pepper
3 ½ cups chicken broth or canned broth
1 ½ cups dry red wine
3 bay leaves
1 4pound boneless first-cut beef brisket
paprika
1 6oz package dried apricots
11/2 cups pitted prunes
3 pounds yams, peeled and cut into 1 inch pieces
6 large carrots, peeled and cut into 1 inch pieces
Minced fresh parsley
Preheat oven to 325 degrees F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onion and garlic and cook until beginning to brown, stirring frequently, about15 minutes. Add 1 tsp paprika, allspice and crushed red peppers 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 bake1 ½ hours. Add yams and carrots to pot. Cover and cook until brisket is very tender, about 21/2 hours longer. Remove from oven and let stand 20 minutes. Remove Brisket from pot and slice thinly across the grain. Arrange on platter. Degrease pan greases. Spoon pan juice over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve.
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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 and place in 325 degreeF oven and bake until brisket is heated through, about 30 minutes.
More recipes for the delicious autumn dinner can be found in the Autumn 2006 Lakestyle Magazine. |
Corn Casserole recipe:
