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Brisket, Ginger w/Dried Fruits (M, KLP)
Source: Cattlemen's Beef Board
Serves: 12 or more

5 pound boneless beef brisket, flat cut
1 tablespoon olive oil
1-1/2 cups onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups apple juice or apple cider
12 dried figs or dried plums (prunes)
12 dried apricots
3 tablespoons crystallized ginger, chopped
2 tablespoons cornstarch, dissolved in
1/4 cup water

Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.

Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart sauce pot or Dutch oven.

Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket and bring to a boil. Cover tightly, reduce heat and simmer 2 hours.

Add figs, apricots, and ginger to pan. Continue cooking an addition 1-1/2 hours, or until brisket is fork tender. Remove brisket from pan; keep warm and strain cooking liquid, reserving fruit mixture.

Skim fat from cooking liquid. If necessary, continue cooking the liquid until the liquid is reduced to 2 cups. Stir in cornstarch mixture, and cook and stir over medium-high heat until thickened and bubbly.

Trim excess fat from brisket. Carve across the grain into thin slices.

Poster's Notes:
I just received the email newsletter from Each recipe is a different approach to making a brisket. I love candied ginger, so I'll probably give this one a try.

Posted by Harriet Neal

Nutritional Info Per Serving: N/A