Recipe - Brisket Braised In Wine With Dried Fruit And Potatoes (Corr)

2 tablespoon Vegetable Oil
3 Onions; Chopped
4 Cloves Garlic; Minced
1 tablespoon Paprika
Three fourths teaspoon Ground Ginger
Three fourths teaspoon Ground Coriander
One half teaspoon Ground Cumin
One fourth teaspoon Turmeric
One fourth teaspoon Cinnamon
One fourth teaspoon Cayenne
One fourth teaspoon Salt
1 pn Pepper
3 One half cup Chicken Stock
1 One half cup Dry Red Wine
3 tablespoon Liquid Honey
2 Bay Leaves
4 pound Brisket; Single Side
1 cup Dried Apricots
2/3 cup Prunes; Pitted
2 Baking Potatoes; Peeled, Cut
Into Chunks
2 Sweet Potatoes; Peeled, Cut
Into Chunks

In large saucepan, heat oil over medium heat; cook onions and garlic,
stirring often, for 15 minutes or until very soft.

Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric,
cinnamon, cayenne, salt and pepper; stir half into onion mixture. Cook,
stirring, for 30 seconds. Add stock, wine, honey and bay leaves; bring to
boil. Remove from heat and let cool for 5 minutes.

Trim all but thin layer of fat from brisket. Rub remaining spice mixture
over nonfat side. Place in large roasting pan, fat side up. Scatter
apricots and prunes around brisket. Pour stock mixture over brisket. Cover
with foil and bake in 325'F oven for 3 hours basting every 30 minutes.

Place potatoes around meat. Cover and bake, basting every 30 minutes, for 1
to 1One half hours or until very tender. Let cool slightly. Cover and
refrigerate for up to 24 hours. Remove solid fat from pan. Remove meat;
slice thinly across grain. Return to pan; cover and reheat in 325'F oven
for 1 hour, basting 3 times. Arrange on platter. Remove bay leaves. Spoon
juices and fruit over top; place potatoes alongside.

Makes 8 servings. PER SERVING: about 534 cal, 40 g pro, 23 g total fat (7
g sat. fat), 44 g carb, 5 g fibre, 91 mg chol, 505 mg sodium. % RDI: 5%
calcium, 39% iron, 72% vit A, 23% vit C, 11% folate.

Formatted by Carole Walberg

Recipe by: Daphna Rabinovitch "Canadian Living" April'98

Posted to JEWISHFOOD digest by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Apr 9, 1998