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Brisket, Grandma Tseidl's (M, KLP)
Source: The Boston Globe
Serves: 6

3 pounds brisket
2 tablespoons kosher salt
1 tablespoon pepper
4 tablespoons vegetable oil
4 cloves garlic, chopped
3 medium onions, chopped
2 cups red wine
2 6-oz. cans tomato paste
2 cups water
1/3 cup brown sugar
1 cup (about 20) prunes
1 cup (about 30) dried apricots
1 pound carrots, peeled and cut in large chunks
3 medium russet potatoes, peeled and cut into large chunks

Set the over at 325°F.

Pat the brisket dry with paper towels and season with salt and pepper. In a large skillet, heat 2 tablespoons of the oil and sear the brisket on all sides. Remove from the heat.

In a large flameproof pot (that will hold the meat), heat the remaining 2 tablespoons of oil and cook the garlic for 2 minutes or until brown. Add the onions and cook 10 minutes, stirring often. Add the red wine and cook for 2 minutes. Stir in 1 can of the tomato paste.

Add the brisket, fat side up. Spread the remaining tomato paste in a thick coating on the meat. Add water and brown sugar to the edge of the pan. Bring the mixture to a boil, cover, and transfer to oven.

Cook the meat for 1-1/2 hours.

Add the prunes, apricots, carrots and potatoes. The vegetables should be submerged in water; add more water if necessary. Cover the pan and continue cooking for 1 hour or until the meat and vegetables are very tender.

Let the meat sit in the sauce for 30 minutes. Remove the brisket and let it cool. Slice it thinly across the grain.

To serve, reheat sliced brisket in the sauce on top of the stove. Add more salt and pepper, if necessary, and serve at once.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A