Brisket Braised in Wine with Dried Fruit and Potatoes

By Daphna Rabinovitch

57 people added this to their Recipe Box

Brisket Braised in Wine with Dried Fruit and Potatoes

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	534534 cal
pro	40 g40g pro
total fat	23 g23g total fat
sat. fat	7 g7g sat. fat
carb	44 g44g carb
fibre	5 g5g fibre
chol	91 mg91mg chol
sodium	505 mg505mg sodium
% RDI:	-
calcium	55 calcium
iron	3939 iron
vit A	7272 vit A
vit C	2323 vit C
folate	1111 folate

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 vegetable oil 2 2tbsp tbspvegetable oil
4 onions , chopped4 4oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
1 tbsp paprika 1 1tbsp tbsppaprika
3/4 tsp ground ginger 3/4 3/4tsp tspground ginger
3/4 tsp ground coriander 3/4 3/4tsp tspground coriander
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/4 tsp turmeric 1/4 1/4tsp tspturmeric
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1/4 tsp cayenne 1/4 1/4tsp tspcayenne
1/4 tsp salt 1/4 1/4tsp tspsalt
1 Pinch pepper 1 1Pinch Pinchpepper
3-1/2 cups chicken stock 3-1/2 3-1/2cups cupschicken stock
1-1/2 cups dry red wine 1-1/2 1-1/2cups cupsdry red wine
3 tbsp liquid honey 3 3tbsp tbspliquid honey
2 bay leaves 2 2bay leafbay leaves
1 single side brisket , (4 lb/2 kg)1 1single side brisket, (4 lb/2 kg)
1 cup dried apricots 1 1cup cupdried apricotdried apricots
2/3 cups pitted prunes 2/3 2/3cups cupspitted 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.