Recipe - Beef Brisket

10 pound Beef brisket (note: yield on
brisket reduces by One half
2/3 times raw weight after
fat is trimmed and nice
pieces are salvaged)
One half cup Potato starch
Kosher salt
Pepper
One fourth cup Margarine
1 lg Onion; coarsely chopped
2 Leeks; cleaned and cut or sliced up
1 pound Carrots; cut into large
chunks
One half Head celery; cut into large
chunks
1 small Tomato; chopped
2 teaspoon Garlic; chopped
5 Bay leaves
2 teaspoon Thyme
4 cup Mogan David wine
1 pound Prunes
1 pound Dried apricots
Water

1. Preheat overn to 350 degrees.

2. Coat brisket with potato starch, kosher salt and pepper to taste.

3. Melt margarine in dutch oven and brown brisket. When browned, remove
brisket and brown vegetables with garlic, bay leaves, thyme and additional
salt and pepper. Remove vegetables and deglaze pan with wine.

4. Return all browned items along with the dried fruit to the dutch oven.
Add approximately 2 cups of water.

5. Roast for 2 One half hours covered. Uncover and roast for an additional 1
1/22 One half hours or until meat is very tender. You may have to add more
water as it evaporates. This can be made a day ahead. The meat slices much
nicer when cold then warm gently in a low temp. oven.

Gravy: Take fruit and veggie out of liquid and whiz One half the amount of the
veggie and fruit with the liquid. Place the remaining fruit and veggies on
brisket. Posted to EATL Digest by Marie Whitman goinnutz@VOICENET.COM on
Aug 28, 1997