Brisket with Dried Fruit & Potatoes

Brisket With Dried Fruit & Potatoes Title Image

Makes 8 servings

By Daphna Rabinovitch

2 tbsp (25 mL) vegetable oil
3 onions, chopped
4 cloves garlic, minced
1 tbsp(15 mL) paprika
3/4 tsp (4 mL) each ground ginger and coriander
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each turmeric, cinnamon, cayenne and salt
Pinch pepper
3-1/2 cups (875 mL) chicken stock
1-1/2 cups (375 mL) dry red wine
3 tbsp (45 mL) honey
2 bay leaves
1 single side brisket (about 4 lb)
1 cup (250 mL) dried apricots
2/3 cup (150 mL) pitted prunes
2 each baking and sweet potatoes, peeled and 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 a boil. Remove from heat and let cool for 10 minutes.

Trim all but a 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/wine mixture over brisket. Cover with foil and bake in centre of 325F (160C) oven for 3 hours, basting every 30 minutes.

Place potatoes around meat. Cover and bake, basting every 30 minutes, for 1 to 1-1/2 hours longer, or until meat is very tender. Let cool slightly. Cover and refrigerate for up to 24 hours. Remove solid fat from pan. Transfer meat to cutting board; slice thinly against the grain. Return to pan; spoon juices over meat. Cover and rewarm in 325F oven for 1 hour, basting occasionally. Remove bay leaves. Arrange meat on large platter, arranging dried fruit and potatoes alongside meat.