Brisket Braised in Wine with Dried Fruit and Potatoes
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 534 |
| pro | 40 g |
| total fat | 23 g |
| sat. fat | 7 g |
| carb | 44 g |
| fibre | 5 g |
| chol | 91 mg |
| sodium | 505 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 39 |
| vit A | 72 |
| vit C | 23 |
| folate | 11 |
- Portion size: 8
Dried apricots and prunes not only sweeten the sauce but also break down slightly, helping to thicken it. Make the dish a day ahead to allow flavours to combine and to ease preparations.
Ingredients
- 2 tbsp 2tbspvegetable oil
- 4 4oniononions, chopped
- 4 4cloves garlic, minced
- 1 tbsp 1tbsppaprika
- 3/4 tsp 3/4tspground ginger
- 3/4 tsp 3/4tspground coriander
- 1/2 tsp 1/2tspground cumin
- 1/4 tsp 1/4tspturmeric
- 1/4 tsp 1/4tspcinnamon
- 1/4 tsp 1/4tspcayenne
- 1/4 tsp 1/4tspsalt
- 1 Pinch 1Pinchpepper
- 3-1/2 cups 3-1/2cupschicken stock
- 1-1/2 cups 1-1/2cupsdry red wine
- 3 tbsp 3tbspliquid honey
- 2 2bay leafbay leaves
- 1 1single side brisket, (4 lb/2 kg)
- 1 cup 1cupdried apricotdried apricots
- 2/3 cups 2/3cupspitted pruneprunes
- 2 2baking potatobaking potatoes, peel potatoes and cut_in chunks
- 2 2sweet potatosweet potatoes, peel potatoes and cut_in chunks
Preparation
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 (160°C) 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 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 (160°C) oven for 1 hour, basting 3 times. Arrange on platter. Remove bay leaves. Spoon juices and fruit over top; place potatoes alongside.
Source : © CanadianLiving.com
