| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
April 1991 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 3 |
md |
Onions; chopped |
| 4 |
lg |
Garlic cloves; chopped |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Dried crushed red pepper |
| 3 1/2 |
c |
Chicken stock or canned broth |
| 1 1/2 |
c |
Dry red wine |
| 3 |
|
Bay leaves |
| 1 |
|
4 pound boneless first-cut beef brisket |
|
|
Paprika |
| 1 |
|
6 ounce pack dried apricots |
| 1 1/2 |
c |
Pitted prunes |
| 3 |
lb |
Yams; peeled, cut into 1 |
|
|
; 1/2-inch pieces |
| 6 |
lg |
Carrots; peeled, cut into 1 |
|
|
; 1/2-inch pieces |
|
|
Minced fresh parsley |
INSTRUCTIONS
Preheat oven to 325F. Heat oil in heavy large pot or Dutch oven over
medium-high heat. Add onions and garlic and cook until beginning to
brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika,
allspice and crushed red pepper and stir 20 seconds. Add chicken
stock, wine and bay leaves. Boil 10 minutes to blend flavors.
Sprinkle brisket with paprika and rub in. Add brisket to pot, fat
side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2
hours.
Add yams and carrots to pot. Cover and cook until brisket is very
tender, about 2 1/2 hours longer. Remove from oven and let stand 20
minutes. Remove brisket from pot and slice thinly across grain.
Arrange on platter. Degrease pan juices. Spoon pan juices over meat.
Arrange fruit and vegetables around meat. Garnish with minced fresh
parsley and serve. (Can be prepared 2 days ahead. Cover and
refrigerate before slicing meat. To serve, remove meat from pot and
slice thinly across grain. Remove any solid fat from sauce. Return
sliced meat to pot. Place pot in 325F oven and bake until brisket is
heated through, about 30 minutes.)
Serves 8.
Bon Appetit April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”