INGREDIENTS

INSTRUCTIONS

In a large heavy flameproof casserole heat the oil over moderately
high heat until it is hot but not smoking, in it brown the brisket,
patted dry and seasoned with salt and pepper, and transfer it to a
plate. Add the onions to the casserole and cook them over moderate
heat, stirring, until they are golden. Add the broth, jam, brown
sugar, lemon juice, brandy, cinnamon, ginger, and salt and pepper to
taste and bring the mixture to a boil, stirring. Add the brisket with
any juices that have accumulated on the plate and simmer the mixture,
covered, for 2 hours. Add the apricots, prunes, and beer and simmer
the mixture, covered, for 1 1/2 hours more, or until the brisket is
tender. Transfer the brisket with slotted spoons to a cutting board
and let it stand, covered loosely, for 10 minutes. Discard the
strings, slice the meat across the grain, and arrange it on a heated
platter. Spoon some of the sauce over the meat and serve remaining
sauce separately.  Yield: 8 servings  NOTES : Recipe courtesy of
Gourmet Magazine  Recipe by: Cooking Live Show #CL9044  Posted to
MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on
Feb 7, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1536
Calories From Fat: 268
Total Fat: 30.4g
Cholesterol: 0mg
Sodium: 981.9mg
Potassium: 3148mg
Carbohydrates: 304.5g
Fiber: 27.9g
Sugar: 158.3g
Protein: 15.8g