Recipe - Brisket Wdried Prunes And Apricots

2 Onions; minced
2 pound Beef brisket
12 ounce Beer
1 cup Dried pitted prunes
1 cup Dried apricots
3 tablespoon Brown sugar; firmly packed
2 tablespoon Orange marmalade
1 tablespoon Brandy
1 tablespoon Grated lemon peel
1/8 cup Lemon juice
Three fourths teaspoon Ginger; (ground)
One half teaspoon Cinnamon
One half teaspoon Worchestershire sauce
One half teaspoon Ground black pepper

Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to
wrap brisket. Sprinkle half of minced onions over foil in layer about same
size as brisket. Set brisket over onions. Sprinkle remaining onions over
top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer
with remaining ingredients in large saucepan and bring to boil over
mediumhigh heat. Remove from heat. Discard foil and spread fruit mixture
over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting
1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket
to heated platter. Surround with fruit and sauce.
Posted to JEWISHFOOD digest V97 #329 by Nancy Berry nlberry@prodigy.net
on Dec 19, 1997