Recipe - Beef Brisket With Dried Fruits

2 tablespoon Vegetable oil
4 pound Beef brisket; rolled and
tied
2 lg Onions; chopped fine
1 cup Beef broth
One fourth cup Apricot jam
3 tablespoon Firmly packed brown sugar
3 tablespoon Fresh lemon juice
1 tablespoon Brandy
2 One half teaspoon Cinnamon; or to taste, up to
23/4
1 teaspoon Ground ginger
1 cup Dried apricots
1 cup Pitted prunes
1 cn (12 oz) beer

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 One half 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

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9044

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998