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.
- Portion size 8 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 505 mg
- Protein 40 g
- Calories 534.0
- Total fat 23 g
- Cholesterol 91 mg
- Saturated fat 7 g
- Total carbohydrate 44 g
- Iron 39.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 72.0
- Vitamin C 23.0